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