I usually stay in the background and let The General do his thing on this blog….yes, I play the part of his slave scribe…but it is The General’s thang! However, I have his permission to write this entry on my own! We have been out of pocket for over a week because we left our beautiful adopted city of Savannah to travel to Dillard, GA to compete in their 10th Annual Bluegrass and Barbecue contest. Dillard is very special to us as we have competed in nine straight contests there!
Usually we don’t enter the side categories…and when we do, I cook them and we usually don’t hear our name called at the awards ceremony! This year we decided to enter the grits category, even though up until last week we had no idea what we were going to cook! Then our neighbor ‘Wild Bill’ mentioned to Wiley that he thought the best grits he had ever tasted were from The Carolina Rice Plantation. TG called Carolina Rice Plantation and ordered some to be shipped overnight to our house in Atlanta.
Then what would we do with them?? Wiley now has his cookbook collection all in one location after we had some bookshelves made and with his library handy, he found a recipe we both thought was interesting. (Last year we did a Paula Deen shrimp and grits recipe that made a very poor showing…sorry Paula!)
The recipe is in a book called “Lowcountry Delights Cookbook & Travel Guide” (Maxine Pinson, Malyssa Pinson)
The book is filled with ‘signature recipes’ of restaurants from the area and the recipe we chose is one from a famous Charlston location called “Slightly North of Broad”…S.N.O.B.’s Award Winning Maverick Grits (p.84). We made some adjustments to the recipe and the following is our version:
Use Carolina Plantation Stone Ground Yellow Grits. Follow the directions on the package (I doubled the recipe). In place of water, use low sodium chicken broth and after the grits thicken, add 1/4 – 1/2 cup heavy cream.
1 T butter
8 oz country ham, julienned
8 oz smoked pork sausage, cut into circles
8 oz Boudain sausage (purchased from Wal Mart)
3/4 lb. shrimp, peeled tail on, deveined
8 oz crawfish tail meat
4 cloves fresh garlic
Pinch of cajun spice
1/2 cup green onion, diced
1/2 cup tomato, seeded and diced
2 T water
2 T additional butter
Saute the country ham until crispy in 1 T butter. Remove from pan and saute the smoked pork sausage. Set aside. Smoke the Boudain in your smoker until it reaches 170*. Cut the casing and scoop out the sausage, and place it in the pan along with the country ham and smoked pork sausage. Add the shrimp and the crawfish and saute for 1-2 minutes…until the shrimp are opaque. Add the garlic and spice and saute for an additional 30 seconds or so. Add the remaining ingredients . Adjust the cajun spice to your own preference.
Using small red cabbage leaves as containers, spoon grits into each of six leaves (one for each judge). Spoon equal amounts of topping over each serving and finish with minced parsley.
How cool is that! TLW actually won something on her own!…and I split the $200 prize money with TG!