• [½] cup lousiana hot sauce. There are other good hot sauces. Don’t love tabasco.

• [2] cups white wine

• [2] medium to large onions diced

• [2] large lemons juiced ( three will not hurt)

• [4] oz rice wine vinegar

• Place in a pot and cook until you are left with limp wet onions.

• Set aside. You will start by using 2/3 and adjust amount used in the recipe based on how hot the hot sauce you use is and the sausage you use.

Sauce

• [2] lbs – sausage cup into bite size pieces. We use connecha but an andouille is great

• Sauté sausage and remove once browned, pour off some of the fat

• Add

  • [3] cups yellow onions

  • [4] diced color peppers, red but you can use yellow or orange

  • [¼] cup minced garlic

• Sauté until onions and peppers then add garlic, sauté until soft

• Add [2] quarts of whipping cream and 2/3 of the above mixture

• Bring to a simmer and thicken with corn starch slurry. Adjust corn starch so sauce is a little thick for a sauce. Will thin when add shrimp

• Before ready to serve I saute shrimp in butter after they are generously coated with seafood seasoning and a little blackening seasoning.

• Set shrimp aside to cool place in hot sauce just before serving

Grits

• Cook using 2/3 water and 1/3 mixture of half heavy cream and ½ milk. Make a little thick

• Season with salt and white pepper

• I often stir in some asiago in my grits. Grits should be creamy and really good on their own.