Send us Fan Mail Shrimp and gritsIngredients Grits: 2 Tbsp. beef tallow1 medium shallot, finely chopped (about 1/4 cup)3 cups chicken broth1 cup whole milk1 tsp. kosher salt1/4 tsp. black pepper1 cup uncooked quick-cooking gritsCheddar cheese, shredded (about 1 1/2 cups)1/4 cup heavy whipping creamShrimp: 2 Tbsp. beef tallow1 lb. jumbo raw shrimp (about 16 shrimp), peeled f**k de-veining1/2 tsp. kosher salt1 pack Andouille sausage1/2 cup finely chopped yellow1/4 cup finely chopped green bell pepper1/4 cup finely chopped celery 1 small tomato, seeded and finely choppedminced garlic to tasteTony’s to taste1/2 tsp. black pepper2 cups chicken broth2 Tbsp. heavy whipping cream2 tsp. fresh lemon juice (from 1 lemon)1 Worcestershire sauce1/2 cup thinly sliced scallionsDirections Melt 1 tablespoon of the butter in a large saucepan over medium-high. Add shallot, and cook, stirring occasionally, until softened and translucent, about 2 minutes. Add broth, milk, salt, and pepper to saucepan, and bring to a boil over medium-high. Slowly whisk in grits, and reduce heat to medium. Cook, whisking often, until grits are thickened and tender, about 5 minutes. Remove saucepan from heat; whisk in cheese, cream, and remaining 1 tablespoon butter until smooth. Cover and keep warm. Heat oil in a large nonstick skillet over high. Add shrimp, and sprinkle with salt; cook, undisturbed, until golden brown, about 2 minutes. Flip shrimp, and cook, undisturbed, until lightly browned but not cooked through, about 1 minute. Transfer to a plate. Reduce heat in skillet to medium-high; add sausage, and cook, stirring occasionally, until browned, about 4 minutes. Stir in onion, bell pepper, and celery; cook, stirring often, until tender and beginning to brown, about 3 minutes. Add tomato, garlic, Cajun seasoning, and black pepper to skillet; cook, stirring constantly, until fragrant, about 1 minute. Stir broth, cream, lemon juice, and Worcestershire into skillet; cook, stirring occasionally and scraping up browned bits from bottom of skillet, until slightly reduced and thickened, about 10 minutes. Return shrimp to skillet, and coat in sauce; cook until cooked through, about 1 minute. Red Beans and RiceIngredients: Pickled Pork 2 cups water1 cup apple cider vinegar1/4 cup kosher salt6 cloves garlic, peeled and crushed2 tablespoons sugar2 tablespoons yellow mustard seedTabasco to taste3 bay leaf1/4 teaspoon whole black peppercornsIce too cool it down1 1/2 pounds fresh boneless pork butt, cut into cubesTony’s to tasteFor the beans 2 tablespoons Beef Taleo1 pack of Zummos Andouille Sausage halved and sliced1 medium onion, chopped2 medium green bell peppers, chopped3 stalks celery, chopped2 teaspoons kosher salt1 teaspoon freshly ground black pepper5 cloves garlic, minced12 ounces pickled pork, cut into 1-inch pieces5 bay leaves1 teaspoon dried thymeTabasco to tasteTony’s to taste2 quarts water1 pound red kidney beans, rinsedPickled Pork Combine all of the ingredients except the ice and the pork in a saucepan set over high heat and bring to a boil. Maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir, enough to cool it down . Put the pork into a 1-gallon zip-top bag and add the cooled pickling liquid. Remove as much air as possible, then seal the bag and place in the refrigerator for 3+ days, turning the bag occasionally.Red Beans and Rice Heat the Beef Taleo in a large Dutch oven over medium-high heat. Add the onion, bell pepper, celery, salt, and pepper. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender. Add the garlic and cook until aromatic . Add the pickled pork and Zummos Andouille Sausage, bay leaves, thyme, hot sauce, tony’s, water, and beans to the pot and increase the heat to high. Cook, stirring frequently, until the mixture comes to a boil, approximately 6 to 8 minutes.Decrease the heat to maintain a simmer, cover, and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook until the beans are tender and the sauce is thickened to your liking, another 30 to 40 minutes. If you prefer an even creamier texture, mash some of the beans.Redfish and Shrimp Puttanesca:Ingredients Approximately 1/2 cup olive oil 1 cup finely chopped onion red and white 8 cloves minced garlic 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice 1 cup tightly packed, pitted, and halved Kalamata olives 2 tablespoons tomato paste 4 tablespoons drained capers 2 tablespoons minced anchovy fillets (about 8 fillets) 1/2 cup fresh chopped oregano and coarsely chopped fresh Italian 1/2 cup fresh basil leaves dried crushed red pepper flakes Salt as needed 1 pound penne pasta, cooked to al dente 1 pound head on Shrimp (16-24) 1 pound Redfish fillet cut into 1/4” cubes Bay leaves Directions In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized. Add the garlic and lightly caramelize. Add the tomatoes and the remaining ingredients except for seafood and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste. Add Redfish and allow to cook for 10 min. Add shrimp and allow to cook for 10 min; Add penne pasta to the pan and toss for 1 minute. Support the show Want to hear old episodes? All subscribers have access to the full back catalog of episodes and specials! Just Two Good Old Boys (Just Two Good Old Boys +) Communicate with us directly on x.com by joining the Good Old Boys community! https://x.com/i/communities/1887018898605641825 Can't donate? Listen to Amy Clare Smith Music Check out Gene's other podcasts - podcast.sirgene.com and unrelenting.show Read Ben's blog and see product links at namedben.com
