Grits and Gumbo Tarts

(adapted from Southern Living)

Makes about  3 dozen

It's time for another grits recipe!  Grits and gumbo are two of my favorite things!  These tasty morsels are similar to the shrimp and grits tarts recipe that is on this blog; but with the addition of sausage, okra and creole seasoning, they are quite different and very yummy.  Made in the mini muffin pans, they are perfect appetizer portions.  The next time I made these, I plan to make them as an entree for Sunday supper in a regular size muffin pan.  Yep, they are that good! They garnered rave reviews from a recent President's Day dinner party, so give them a try!  

INGREDIENTS:

36 peeled, medium-size raw shrimp

2 cups chicken broth

1 cup milk

1 cup uncooked regular grits

½ teaspoon ground black pepper

¼ teaspoon salt

1 teaspoon Cajun/Creole seasoning

4 tablespoons butter, divided

½ cup finely chopped andouille sausage (or kielbasa)

½ cup finely diced green bell pepper

½ cup finely diced red onion

2 garlic cloves, minced

36 pieces frozen breaded okra, cooked

1 teaspoon Creole seasoning

36 (4-inch) wooden skewers (soak them in water for 30 minutes)

DIRECTIONS:

·         Preheat oven to 350 degrees F.

·         Bring broth and milk to a boil in a saucepan over medium-high heat.  Gradually whisk in grits, black pepper, and salt and return to a boil.  Reduce heat to low; simmer, stirring occasionally, about 10 minutes or until chickened.

·         Melt 3 Tablespoons butter in a skillet over medium-high heat; add sausage, green pepper, onion, and garlic and saute about 5 to 6 minutes. 

·         Stir sausage mixture into cooked grits.

·         Spoon 1 rounded Tablespoonful grits mixture into each of 3 lightly greased 12-cup miniature muffin pans, pressing lightly.

·         Bake at 350 degrees F for 20 to 25 minutes or until lightly browned.  Remove from oven and make an indentation in center of each tart, using back of a spoon.   Cool completely in pans for at least 30 minutes.  Remove the tarts from the pans; place in a 15x10-inch jelly-roll pan.

·         Cook okra, according to package directions (you won’t need the entire package) and place on paper towel lined plate to drain.

·         Melt remaining 1 Tablespoon butter in small skillet over medium-high heat; add shrimp and 1 teaspoon Creole seasoning.  Saute 3 to 5 minutes or just until shrimp turn pink.

·         Thread 1 okra slice and 1 shrimp onto each skewer; place 1 skewer on each tart.

Bake at 350 degrees F for 5 to 10 minutes, just until warm and serve immediately.