Jambalaya Grits

  • Servings: 4

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onions
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped celery
  • Salt
  • Cayenne Pepper
  • 1 tablespoon chopped garlic
  • 1/2 cup peeled, seeded and chopped fresh tomatoes
  • 4 ounces andouille or smoked sausage, cut into small dice
  • 4 ounces ham, cut into small dice
  • 4 ounces Louisiana crawfish tails
  • Essence
  • 3 cups beef stock
  • 3 cups whole milk
  • 2 cups grits
  • 1 cup grated white cheddar cheese
  • Scallions

How to make this recipe

  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

Contributed By Published December 2012

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