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!