YIELD: 1,000 servings

For the grits:

25 gallons chicken stock

5 lbs. butter

25 lbs. stone ground coarse grits

For the shrimp and sauce:

2 ½ lbs. butter

2 ½ lbs. flour

5 qts. heavy cream

10 lbs. shredded Parmesan cheese

15 lbs. Andouille sausage (¼-inch diced)

10 lbs. finely diced onions

5 gallons chicken stock

5 qts. heavy cream

120 lbs. P & D Shrimp (tail on or off) 26/30 count fresh or defrosted

15 bunches fresh parsley, chopped for garnish

1. For the grits: Bring chicken stock and butter to a boil.

2. Stir in grits and cook over low heat 30 to 35 minutes (stirring constantly so the grits do not settle to the bottom and scorch) or until the grits are tender.

3. For the shrimp and sauce: In 2 gallon pot melt butter and add flour to make a roux. Remove from heat.

4. Mix in the heavy cream and Parmesan cheese. Remove from heat.

5. In large pot render fat from diced sausage, remove sausage.

6. In same pot, using the fat, caramelize diced onions.

7. Remove onions, place stock in pot over medium high heat. When stock is just at boiling point, add ½ the roux. Add more roux if needed, until reaching a medium sauce thickness. Cook for 20 to 25 minutes.

8. Add the sausage, onions and 5 qts. heavy cream. Heat until sauce is hot.

9. Saute the shrimp in batches, place 3 shrimp on 3 oz. of cooked grits. Top with 1 oz. sauce and garnish with chopped fresh parsley.

Recipe: Chef Glenn Pruden, CEC