Jambalaya Grits
Jambalaya Grits
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 1 tablespoon Fustini’s Garlic olive oil
- 1 teaspoon Fustini’s Cayenne Crush olive oil
- 1 small onion, finely diced
- 1/2 cup celery, fine dice
- 1/2 cup green bell pepper, finely diced
- salt and pepper
- 1/4 pound Andouille sausage, finely diced
- 1/4 pound cooked ham, finely diced
- 1/2 cup whole peeled tomatoes, squeezed
- 6 cups milk
- 2 cups quick-cooking white grits
- 12 large shrimp, peeled and deveined - tail on
- 4 green onion, thinly sliced
- 1/2 cup grated white cheddar cheese
Directions
- Heat Fustini&rsquo,s Garlic olive oil and Cayenne olive oil in a large pot over moderate heat and add onion, celery, and bell pepper. Cook for 3-5 minutes, stirring frequently and season with salt and pepper. Add the Andouille and ham and cook for another 3 to 5 minutes. Add tomato and milk, turn heat to low, and bring to a simmer. Once simmering, add grits and stir. Cook for 2 minutes and add shrimp and stir. Cook until grits are smooth and all liquid is gone. Add green onions and cheddar cheese and stir to melt the cheese. Serve immediately.
Leave a comment