Grits-and-Gumbo Tarts

Ingredients

• 0.5 cup andouille sausage finely chopped
• 4 tablespoons butter divided
• 2 cups chicken broth 
• 2 teaspoons creole seasoning 
• 2  garlic clove minced
• 0.5 cup bell pepper diced green finely
• 1 cup grits uncooked
• 1 cup milk 
• 18 inch okra fresh (8 to 10 pods)
• 36 medium size shrimp raw unpeeled
• 0.3 cup onion diced red finely
• 4 inch frangelico 
• 4 inch frangelico 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• skewers

Directions

1. Preheat oven to 35
2. Peel and devein shrimp.
3. Bring broth and milk to a boil in a saucepan over medium-high heat. Gradually whisk in grits; return to a boil. Reduce heat to low; simmer, stirring occasionally, 10 minutes or until thickened.
4. Melt 3 Tbsp. butter in a skillet over medium-high heat; add sausage and next 3 ingredients, and saut 5 minutes. Stir sausage mixture into cooked grits. Spoon 1 rounded tablespoonful grits mixture into each cup of 3 lightly greased 12-cup miniature muffin pans, pressing lightly.
5. Bake at 350 for 20 to 25 minutes or until lightly browned.
6. Remove from oven. Make an indentation in center of each tart, using back of a spoon. Cool completely in pans on wire racks (about 30 minutes).
7. Remove from pans; place in a 15- x 10-inch jelly-roll pan.
8. Sprinkle shrimp and okra with Creole seasoning. Melt remaining 1 Tbsp. butter in a skillet over medium-high heat; add shrimp and okra, and saut 3 to 5 minutes or just until shrimp turn pink. Thread 1 shrimp and 1 okra slice onto each skewer; place 1 skewer on each tart.
9. Bake at 350 for 8 to 10 minutes or just until warm.
10. Serve immediately.