| Jambalaya Grits 1 tablespoon of olive oil
1 cup of chopped yellow onions
1/2 cup of chopped green bell pepper
1/2 cup of chopped celery
1 1/2 teaspoons of salt
1/8 teaspoon of freshly ground black pepper
1/2 teaspoon of cayenne
1/4 pound andouille or other smoked sausage, cut crosswise into 1/4-inch-thick slices
1/4 pound of boiled ham, cut into small dice
1 tablespoon of chopped garlic
1/2 cup of peeled, seeded, and chopped vine-ripened tomato
A liberal sprinkle of Mrs. Dash Seasoning salt
6 cups of milk
2 cups of quick-cooking white grits
1/2 pound of medium-size shrimp, peeled and deveined
1/4 cup of chopped green onions or scallions( green part only)
1/4 pound of sharp white cheddar cheese, grated |
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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 minutes. Add the sausage and ham and continue to cook, stirring occasionally for 2 minutes. Add the garlic and tomato and cook for 2 minutes. Add the milk and bring to a boil. Reduce the heat to medium and stir in the grits. Stir for 2 minutes, then add the shrimp. Cook, stirring until grits are tender and creamy, 7 to 8 minutes. Stir in the green onions, and Mrs. Dash Seasoning, then add the cheese and stir until it is completely melted, about 30 seconds. Serve hot, straight from the pot. |
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