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    « Book Notes | Main | Mini planetary system discovered orbiting the sun »

    August 17, 2005

    Jambalaya Grits

    Perfect for Sunday brunch - but I've also served it for supper. (It's an Emeril recipe but I don't remember which book.)

    Jambalaya Grits

    1 tbsp olive oil
    1 cup chopped yellow onion
    1/2 cup chopped green bell pepper
    1/2 cup chopped celery
    1 1/2 tsp salt
    1/8 tsp pepper
    1/2 tsp cayenne
    1/4 lb andouille sausage, sliced
    1/4 lb boiled ham, diced
    1 tbsp chopped garlic
    1/2 cup diced tomatoes
    6 cups milk
    2 cups quick-cooking white grits
    1/2 lb medium shrimp, peeled
    1/4 cup green onions
    1/4 lb sharp white cheddar cheese, grated

    In a large, heavy pot, heat the olive oil over medium-high heat. Add the onions, bell pepper, celery, salt, black pepper and cayenne. Cook, stirring until the vegetables are soft and lightly golden, about 4 min.

    Add the sausage and ham and continue to cook, stirring occasionally, for 2 min. Add the garlic and tomatoes and cook for 2 min. Add the milk and bring to a boil. Reduce the heat to medium and stir in grits. Stir for 2 min., then add shrimp.

    Cook, stirring, until the grits are tender, about 8 min. Stir in onions and cheese and stir till melted. It's ready to serve!

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