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 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.