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 ...

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