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Magnolia's Spicy Shrimp, Sausage, and Tasso Gravy Over Creamy White Grits Recipe

Magnolia's Spicy Shrimp, Sausage, and Tasso Gravy Over Creamy White Grits

Recipe courtesy Donald Barickman

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on August 06, 2011

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    Looking forward to making this. I had the opportunity to visit Magnolia's last summer and haven't stopped thinking about this dish.

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  • on July 25, 2011

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    This is a wonderful recipe, I made it the first time with the chicken broth but, it actually turns out much better with beef broth in my opinion. The compliments using the beef broth actually doubled...

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  • on June 28, 2011

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    This was delicious! We cut the recipe in half and the two of us ate big bowls of this and nothing else for dinner for 2 nights in a row and we were absolutely stuffed. We love spicy food, so we substituted andouie sausage for Italian sausage. It was even better the second day!

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  • on January 09, 2011

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    This is a great dish! Next time I would cut the grits by 1/3. For the grits I used 5 minute grits, but cooked them slowly for 45 minutes, adding stock and cream as needed. Could not find tasso so I substituted thinly sliced and chopped country ham. We served it to guests who raved about it.

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  • on March 26, 2009

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    I've made this many times for Bridal Luncheons. It is always a hit, even for those who typically don't prefer grits. This has become a wonderful stand-by and I can't wait to make it again!!!

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  • on March 03, 2009

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    I was fortunate to go to Magnolia's and have the Chef demonstrate this dish and, of course, we got to eat it after. I have made it for guests numerous times. I especially enjoy making it for Grits Virgins...like my family from California! They are blown away! It is now both a Winter AND Summer recipe in our house. In the winter everything is done over the cooktop. In the Summer, I mix it up a bit by lightly grilling the shrimp and sausage. I've also added smoked Gouda to the grits to enrich them even more. If you can't find Tasso Ham, a slice of Virginia style country ham is a great substitute.

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  • on July 06, 2008

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    I have made this recipe numerous times from the Magnolia's cookbook. It is the BEST recipe and worth the time. Stone ground grits made with cream are worth the extra cooking time; I bake the sausage and clean the shrimp the day before. I live in Charleston and judge all shrimp and grits recipes against this one that is an A+ recipe in my book.

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  • on June 21, 2007

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    This receipt is awesome. I made it as written but added about 1/2 cup grated cheddar cheese to the grits and topped the finished recipe with a bit of chopped green onion...best Shrimp and Grits I have every eaten.

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  • on March 20, 2007

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    if you want to please the crowd then serve this. WOW

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  • on September 26, 2006

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    This stuff is so good it will make you jump up and slap your Mama

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