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Jambalaya Grits

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  1. 1 tablespoon olive oil
  2. 1 cup chopped yellow onions
  3. 1/2 cup chopped green bell peppers
  4. 1/2 cup chopped celery
  5. Salt
  6. Cayenne Pepper
  7. 1 tablespoon chopped garlic
  8. 1/2 cup peeled, seeded and chopped fresh tomatoes
  9. 4 ounces andouille or smoked sausage, cut into small dice
  10. 4 ounces ham, cut into small dice
  11. 4 ounces Louisiana crawfish tails
  12. Essence
  13. 3 cups beef stock
  14. 3 cups whole milk
  15. 2 cups grits
  16. 1 cup grated white cheddar cheese
  17. Scallions
  1. In large saucepan, heat the olive oil. Add the onions, bell peppers and celery and season with salt and cayenne. Sauté for 2 to 3 minutes, or until wilted. Add the garlic and tomatoes and saué for 2 minutes. Add the sausage and ham and cook for 2 minutes. Add the crawfish and season with Essence. Add the stock and milk and bring to a boil. Reduce to a simmer and stir in the grits. Stir for 30 seconds, then add the cheese and stir until melted. Cook, uncovered, for 4 to 5 minutes, or until the grits are tender and creamy. Stir in the scallions and season to taste with salt and cayenne.
Serve With Pan-Crispy Fish
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