Recipes Jambalaya Grits 5.0 (4,485) Add your rating & review Amazing Seafood Recipes By Emeril Lagasse Emeril Lagasse Instagram Emeril Lagassé is an American celebrity chef, restaurateur, television personality, and cookbook author. He has an eponymous restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products in New Orleans. Food & Wine's Editorial Guidelines Updated on December 2, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 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 Directions 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 Rate it Print