Creole Tomato Gravy Shrimp

Name: Creole Tomato Gravy Shrimp
Yield: 4 to 6 servings
Cuisine: American
Ingredients: ¼ tsp Old Bay seasoning; Baked Corn Grits; ½ cup [10 g] chopped parsley, for garnish; ½ cup [50 g] chopped green onion, for garnish; Crystal or Tabasco hot sauce, for garnish; Crystal or Tabasco hot sauce, for garnish; 1 Tbsp Old Bay seasoning; 2 sprigs fresh thyme; 1 Tbsp filé powder (or 4 bay leaves); Salt; 2 Tbsp unsalted butter; 1 Tbsp filé powder (or 4 bay leaves); Juice of 1 lemon; 1 lb [450 g] medium/ large shrimp, peeled and deveined; 1 cup [150 g] chopped celery; 1 cup [150 g] chopped onion; 2 cups [300 g] chopped fresh okra, sliced into 1/3 in [8 mm] rounds; 1 cup [150 g] chopped bell pepper; One 28 oz [790 g] can crushed tomatoes; 4 garlic cloves, minced; 2 bay leaves; 6 to 8 cups [1.4 to 1.9 L] Shellfish Stock; ½ cup [65 g] all-purpose flour; 2 cups [450 g] chopped andouille sausage, sliced 1/3 in [8 mm] thick; ½ cup [115 g] unsalted butter

Preparation info

4 to 6
servings

Difficulty
Complex

Appears in

Southern Grit

By Kelsey Barnard Clark

Published 2021

About

Shrimp and grits is a quintessential Southern recipe that has become a brunch staple. I prefer mine at suppertime, but that is neither here nor there. The tomato-laden sauce offers a refreshing pop of acid that balances the richness of the grits, and the pairing with Baked Corn Grits elevates and perfects this classic combo.

Ingredients

Americas
United States
Supper
Brunch
South America

Ingredients

Method