I know I will face some traditionalist dissent on this…shrimp and grits are from the Georgia/South Carolina low country…New Orleans shrimp is etouffee…Mardi Gras is all about gumbo.  I hear you, but encourage you to compare the ingredients list for this recipe to the  venerable NoLA French Market’s Mardi Gras float above…shrimp, hot sauce, sausage…