Description
Succulent Gulf Shrimp and Smoked Andouille Sausage Sautéed with Garlic and Shallots, Simmered in a Rich Tabasco-bacon Broth with Braised Mustard Greens, Served over Velvety Stone-ground Grits.
Succulent Gulf Shrimp and Smoked Andouille Sausage Sautéed with Garlic and Shallots, Simmered in a Rich Tabasco-bacon Broth with Braised Mustard Greens, Served over Velvety Stone-ground Grits.
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