All the iconic flavors of this Southern stew are skewered together into bite-size Grits-and-Gumbo Tarts.
- 36 unpeeled, medium-size raw shrimp
- 2 cups chicken broth
- 1 cup milk
- 1 cup uncooked regular grits
- 4 tablespoons butter, divided
- 1/2 cup finely chopped andouille sausage
- 1/2 cup finely diced green bell pepper
- 1/3 cup finely diced red onion
- 2 garlic cloves, minced
- 36 (1/2-inch-thick) fresh okra slices (8 to 10 pods)
- 2 teaspoons Creole seasoning
- 36 (4-inch) wooden skewers
- Preheat oven to 350°. Peel and devein shrimp.
- Bring broth and milk to a boil in a saucepan over medium-high heat. Gradually whisk in grits; return to a boil. Reduce heat to low; simmer, stirring occasionally, 10 minutes or until thickened.
- Melt 3 tablespoons butter in a skillet over medium-high heat; add sausage and next 3 ingredients, and sauté 5 minutes. Stir sausage mixture into cooked grits. Spoon 1 rounded tablespoonful grits mixture into each cup of 3 lightly greased 12-cup miniature muffin pans, pressing lightly.
- Bake at 350° for 20 to 25 minutes or until lightly browned. Remove from oven. Make an indentation in center of each tart, using back of a spoon. Cool completely in pans on wire racks (about 30 minutes). Remove from pans; place in a 15- x 10-inch jelly-roll pan.
- Sprinkle shrimp and okra with Creole seasoning. Melt remaining 1 tablespoon butter in a skillet over medium-high heat; add shrimp and okra, and sauté 3 to 5 minutes or just until shrimp turn pink. Thread 1 shrimp and 1 okra slice onto each skewer; place 1 skewer on each tart.
- Bake at 350° for 8 to 10 minutes or just until warm. Serve immediately.