Submitted by King Sefah

About the cook: Born and raised in Louisiana I've always had a unique pallet for rich flavorful food. I learned all that I know from not only my mother, who was a Louisiana native, but my father who was born in Ghana (West Africa). Being exposed to these cultures allowed me to develop a unique style of my own as a cook. Over the years, due to my infatuation with the art, I went on to master the Asian cuisine as well. It's my passion to cook dishes that not only taste good, but leave lasting impressions on everyone who had a bowl.

About the dish: A wicked blend of seasonings and spices that'll be sure to make your tastebuds tingle.

National Origin: Cajun

Serves: 4

Estimated Time: 1 to 2 Hours

Ingredients:

Voodoo Shrimp and Andouille:
1 Lbs large Shrimp(Save shells)
1 Package of Andouille Sausage
2 Tbs olive oil
1/4 cup chopped onions
2 Tbs minced garlic
2 lemons
2 cups water
1/2 cup Worcestershire sauce
1 Tsp Salt
3 bay leaves
1/4 cup white wine
2 cups heavy cream
4 Tbs butter
1 Tsp cayenne
2 Tbs Tony’s Creole Seasoning
Black pepper and salt to taste.

Pepper Jack Grits:
1 Cup Grits
4 cups Chicken Stock
1/4 cup Parmesan Cheese
1/2 cup Pepper Jack Cheese
2 Tbs Butter
2 Tbs Mascarpone Cheese
1Tbs Parsley
Salt and pepper to taste.

Preparation:

Peel all of your shrimp. Put the shells aside so you can use for stock later. Season your shrimp with 1 Tbs of your Creole seasoning and black pepper.

On high heat, heat 1 Tbs of oil. Throw in the onions and garlic and sauté for a min. Add the shrimp shells you put aside, the rest of the creole seasoning, onions, bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper (Yea all that!). Give it a few stirs until it comes to a boil. Lower your heat and let it simmer for a good 30 minutes. Once its cooled Strain it into a bowl, and toss the shells out. Bring that liquid to a boil and cook it until it has a syrupy dark brownish look (usually takes about 10 min).

In a separate large skillet heat 1 Tbs of oil on high heat. Add sausage and Canyenne pepper (optional) and saute for 4 minutes. Add the shrimp and saute them for another 3 minutes. Add the heavy cream, butter and the sauce you made previously.

Stir and simmer for 4-5 min and you’re done.

Pepper Jack Grits:
Bring the Chicken Stock to a boil and stir in grits. Stir it occasionally until the grits begin to thicken, for about 4-5 minutes. Reduce heat and stir in cheeses, butter, salt pepper, and parsley until grits are completely thickened. Top with Voodoo Shrimp and Andouille and garnish with Parsley. Enjoy.

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