"Gris-Gris chef Eric Cook dishes a powerful wallop with his version of shrimp and grits, studded with smoky pork sausage and loaded with buttery shrimp atop a mount of al dente stone ground grits. Roasted red peppers and cherry tomatoes add color to one of the most popular items on Cook’s menu. Ask for bread to sop up the gravy’s butter goodness. Make it at home from his new Modern Creole cookbook." - Beth D'Addono
Gris-Gris
