This dish is thought to have originated in the Low Country of South Carolina, where it was traditionally served alongside grits at breakfast. The shrimp were fried until they became opaque before being topped with bacon grease and onions; green pepper would also be included for spices!
1. In a medium saucepan, bring the grits, water, salt, and black pepper to a boil over medium heat, stirring occasionally.
2. Reduce the heat to low and simmer for 5 minutes, or until the grits are tender.
3. Heat cast iron skillet
4. Stir in the butter, green onion, garlic, thyme, Super Creole Seasoning and Extreme Fiery Blend, and cook for 1 minute.
5. Stir in the flour and milk, and cook, stirring constantly, for 5 minutes, or until the mixture thickens.
6. Add the shrimp and wine, and cook for 3 minutes, or until the shrimp are cooked through.
7. Stir in the parsley, and serve hot.
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Amount per serving
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When it comes to gumbo, there is no place more iconic than New Orleans. This city has a long and rich history with the dish, dating all the way back to the 18th century. Gumbo is a stew that typically contains a variety of meats and vegetables, all simmered in a roux-thickened broth. It’s a true melting pot of a dish, reflective of the city’s diverse culture. And while there are many different ways to make gumbo, there is one things that all versions have in common: they’re absolutely delicious.
If you’re looking for a gumbo that captures the true essence of New Orleans, then look no further than our New Orleans Style Gumbo History.