INGREDIENTS
1 lb
Shrimp
1
14 .5-ounce can whole plum tomatoes, whole
1
Bay leaf
2
Carrots, medium
2
Celery stalks, medium
4 cups
Collard greens
1 cup
Corn, Fresh or frozen
5 cloves
Garlic
1
Onion, medium
1
Parsnips
2 cups
Sweet potatoes
2 tsp
Thyme, fresh
2 cups
Quick grits
2 qt
Chicken stock
1/2 tsp
Cayenne pepper
2 tbsp
Flour
3 tbsp
Olive oil plus more
1
Vegetable oil
8 tbsp
Butter
2 cups
Milk
3 cups
Water