Cook a pot of grits - for the boiling water, add a chicken bouillon cube.
Fry a couple slices of bacon or 1/2 pound of sliced sausage till browned - remove and use drippings + 1tblsp. butter to cook
1/4 cup fine diced onion 1/4 cup fine sliced celery & 1/4 cup fine chopped pepper (red/green/yellow or a mix)
light fry these down until you see the onion is just browning -
add 1 teaspoon minced garlic, add: 1 tablespoon tomato paste + 1 1/2 teaspoon cajun seasoning (commercial is fine - Tony Chachere's the easiest to find or use my mix below - both these have salt & pepper in them)
fry down just a minute or so more - don't burn!
Add: 1 cup chicken stock (made with bouillon OK) & bring to slight boil.
Taste it. Taste OK? Need salt? Add it. Want a shot of hot sauce - add 1 teaspoon at a time & taste (I use Trappy's Red Bull) - don't overdo it.
Reduce from boil to simmer & add your tails (or shrimp) - cook 3 minutes.
Serve over the grits -- ENJOY IT!
My cajun seasoning:
3 tablespoon salt
2 teasp garlic powder
1 1/2 tablespoon paprika
1 tease black pepper
1 teasp onion powder
1 1/4 teasp. oregano
1 1/4 teasp dried thyme
1 teasp. basil
1 tablespoon chili powder
You can do a whole lot with the above (2 min. vid shows how to use it on steak, chicken, pork & more):