Executive Chef
Rahman Harper

Rahman “Rock” Harper, esteemed former executive chef at B. Smith's Union Station in Washington, D.C.  is now even more famous for his triumph on Hell's Kitchen Season 3.  We had the honor of sharing our hot sauces with him while he embarked on his culinary career at B. Smith's. 

As the executive chef of B. Smith's Union Station, he had been experiencing a number of requests from diners for a “real” hot sauce; “they keep asking for something with more heat, but it’s got to have flavor as well.”

When we first introduced our Fire Sauces to Chef Rock, he was immediately impressed with the incredibly flavorful heat of Uncle Brutha’s™ Fire Sauce No. 10™ . “Now this is what I’ve been looking for, a truly “HOT” sauce with flavor” He began experimenting by incorporating it into his already amazing Jambalaya. “I’ve found that the flavors of the sauce compliment those of the Jambalaya adding the perfect level of heat.”

Throughout the years of working with Fire Sauce No. 10™ (since early 2004) he has become an avid fan. “I’ve tasted plenty of sauces with a lot of spice but no flavor; Uncle Brutha’s™ Hot Sauces don’t just taste like "fire;" they’re spicy but have flavor and zest.”

As a featured chef, Rock offered to share his recipe for Spicy Shrimp and Sausage over Creamy Cheese Grits with us. Whether you’re planning an elegant dinner party or just an evening with friends, this recipe is sure to be an exciting main attraction for a truly memorable dining experience.

We wish him continued success as he sets out on his new adventure as head chef of the newly opened restaurant, Terra Verde Restaurant at the Green Valley Ranch and Resort in Las Vegas.
 

Preparation:

1) Bring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan.
2) Slowly pour in the grits, stirring constantly.
3) Reduce the heat to low and continue to stir so that the grits do not settle to the bottom and
scorch.
4) In about 5 minutes, the grits will plump up and become a thick mass.
5) Continue to cook the grits for about 20 to 25 minutes, stirring frequently. The grits should
have absorbed all the chicken stock and become soft.
6) Stir in heavy cream and cook for another 10 minutes, stirring frequently. The grits should
have a thick consistency and be creamy like oatmeal.
7) Season to taste with salt and white pepper.
8) Keep warm over low heat until ready to serve.
9) If the grits become too thick, add warm chicken broth or water to thin them down.

The Tasso Gravy

Ingredients:
1) 4 tbs. Butter
2) 1/2 cup sliced Tasso - cut in 1 inch strips 3) 1/2 cup Flour
4) 4 cups Chicken Broth
5) ¼ cup Uncle Brutha’s™ Fire Sauce No. 10
6) 2 tbs. finely chopped Parsley
7) Salt and Pepper to taste

Preparation:

1) Melt the butter in a heavy-bottomed saucepan over low heat. Add the Tasso.
2) Saute for 1 minute, browning slightly.
3) Make a roux by adding the flour and stirring until well combined. Continue to cook over low
heat for 5 minutes until the roux develops and nutty aroma.
4) Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously.
5) Keep stirring constantly until the broth begins to thicken and is smooth.
6) Gradually add the remaining 2 cups of broth and Uncle Brutha’s™ Fire Sauce No. 10, stirring constantly until the broth thickens into gravy.
7) Reduce the heat and simmer over low heat for 15 minutes to cook out the starch flavor.
8) Add the parsley.
9) Simmer for another 5 minutes.
10) Season to taste with salt and white pepper.

The Andouille Sausage and Shrimp

Ingredients:
1) Andouille Sausage
2) Garlic
3) Shallots
4) Shrimp

Preparation:

1) Heat the first three ingredients in a skillet over medium high heat for 3 to 5 minutes until
sausage is browned
2) Add the shrimp and saute until pink.
3) Pour the finished tasso gravy into the shrimp skillet and simmer for 2 minutes.

The Final Assembly

1) Serve the hot andouille sausage and the shrimp over the cheese grits.
2) Garnish with Reggiano Cheese