Georgia Magazine - June 2019 - 40

GEORGIA Cooks

These biscuits can be made ahead of
time and frozen, then baked as needed.
Cut them out and place on a baking sheet
to freeze. Once frozen, transfer them to
a resealable freezer bag to store. When
ready to bake, take out what you need and
bake them from frozen. Be sure to add
5 minutes to the cooking time.

COURTESY SCOTTIE JOHNSON

Chef Scottie Johnson
with Blessed and Highly
Flavored Cuisine in
Warner Robins

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Courtesy of Chef Scottie Johnson
Creole Sauce
4 tablespoons extra-virgin olive oil, divided
1 medium onion, finely chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 pound andouille sausage, sliced
2 roasted garlic cloves, chopped
1 cup chicken broth
1 (6-ounce) can tomato paste
1/2 cup white wine
1 bay leaf
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1-1/2 teaspoons Creole seasoning
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1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1 to 2 pounds unpeeled, medium-size (10/15 count) raw shrimp
Grits
2-1/2 cups milk
1 teaspoon salt
1/2 stick butter
1-1/2 cups yellow stone-ground grits

TJE

CREOLE SHRIMP AND GRITS

Heat 2 tablespoons olive oil in a Dutch oven over medium heat; add
onion, bell peppers, sausage and garlic. Cook, stirring often, 5-7 minutes
or until onion, peppers and garlic are tender. Stir in chicken broth, tomato
paste, wine, bay leaf, Creole seasoning, lemon juice and Worcestershire.
Reduce heat to low and cook, stirring occasionally, 30 minutes.
Peel and devein shrimp, if needed. Sauté shrimp in separate pan with
remaining 2 tablespoons olive oil. Set aside and keep warm.
Meanwhile, bring milk and salt to a boil in a saucepan over high heat.
Add butter. Gradually stir in grits. Reduce heat to low, and simmer, stirring
occasionally, 20 minutes or until thickened. Serve Creole Sauce and shrimp
over grits. Serves 6.

40

Georgia Magazine

June 2019

ELECTRIC PRESSURE COOKER
APPLE BUTTER WITH
SOUTHERN BISCUITS
Courtesy of Chef Elizabeth Weaver
Apple Butter
10 apples (2 or 3 different kinds), cored,
quartered
1 cup apple cider
1 tablespoon cinnamon

Place the quartered apples, cider and
cinnamon in an electric pressure cooker.
Seal. Set timer for 25 minutes. When cycle
is complete, allow to sit for 10 minutes
before releasing steam.
Using an immersion blender, puree
the mixture. Using the electric cooker's
sauté button, heat the apple butter,
with the lid open, for 30 minutes. Note:
You can serve warm or cool. Yields 12
(8-ounce) jars.
Southern Biscuits
1 cup buttermilk (or 1 cup whole milk plus
3 tablespoons white distilled vinegar or
apple cider vinegar)
3 cups self-rising flour, plus more for kneading (White Lily or King Arthur Flour)
1-1/2 teaspoons salt
2 sticks unsalted butter, frozen
Additional 1/2 stick butter, for pan

Preheat oven to 425 degrees. Note: If
you do not have buttermilk, mix milk and
vinegar together in a measuring cup. Let
sit for 5 minutes. This gives you the same
qualities as regular buttermilk.
In a large bowl, add flour and salt.
Grate frozen butter into the bowl. Stir to
coat butter with the flour. Add 3/4 of the
buttermilk (or milk mixture). Gently mix
with your hands until the mixture just
starts to come together. Use remaining
buttermilk or milk mixture, if needed.
Dump the crumbly mixture on the
countertop. Note: Keep a small mound of
extra flour nearby, as you may need it to
Georgia Magazine - June 2019

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