Recipe: Boudin with Jambalaya Grits

Boudin with Jambalaya Grits

2 lb fresh boudin sausage links
water to cover
salt as needed
1 tbsp olive oil
1 cup chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
salt to taste
freshly-ground black pepper to taste
1 tbsp chopped garlic
1/2 cup peeled, seeded, chopped fresh tomatoes
4 oz chicken diced small see * note
4 oz andouille or smoked sausage diced small
4 oz ham diced small
5 cup milk
1 cup veal reduction
2 cup grits
1 cup grated white cheddar cheese - (4 oz)
1/4 cup chopped green onions

Bring a large saucepan of salted water to a boil. Add the boudin sausage and poach for 4 to 5 minutes or until the sausages are firm. Drain and set aside.

In a medium saucepan, heat the olive oil. Add the onions, peppers and celery. Season with salt and pepper. Saute for 2 to 3 minutes, or until wilted.

Add the garlic and tomatoes. Season with salt and pepper. Saute for 2 minutes. Season the chicken with Emeril's Essence.

Add the chicken and saute for 2 minutes, stirring constantly.

Add the sausage and ham and continue to cook for 2 minutes.

Add the milk and veal reduction and bring the liquid to a boil. Reduce to a simmer and stir in the grits. Stir for 30 seconds, then add the cheese and stir until the cheese melts.

Cook, uncovered, for 4 to 5 minutes, or until the grits are tender and creamy. Stir in the green onions.

In a saute pan, heat the remaining oil. Pan sear the boudin sausage for 2 minutes on each side.

To serve, mound the grits in the center of each plate. Lay two links of sausage on top of the grits. Spoon the sauce over the sausage and serve.

Yield: 4 appetizer servings