Jambalaya Grits

• 1 tablespoon olive oil
• 1 cup chopped yellow onions
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped celery
• Salt
• Cayenne Pepper
• 1 tablespoon chopped garlic
• 1/2 cup peeled, seeded and chopped fresh tomatoes
• 4 ounces andouille or smoked sausage, cut into small dice
• 4 ounces ham, cut into small dice
• 4 ounces Louisiana crawfish tails
• Essence
• 3 cups beef stock
• 3 cups whole milk
• 2 cups grits
• 1 cup grated white cheddar cheese
• Scallions

1. In large saucepan, heat the olive oil.
2. Add the onions, bell peppers and celery and season with salt and cayenne.
3. Saute for 2 to 3 minutes, or until wilted.
4. Add the garlic and tomatoes and saue for 2 minutes.
5. Add the sausage and ham and cook for 2 minutes.
6. Add the crawfish and season with Essence.
7. Add the stock and milk and bring to a boil.
8. Reduce to a simmer and stir in the grits.
9. Stir for 30 seconds, then add the cheese and stir until melted.
10. Cook, uncovered, for 4 to 5 minutes, or until the grits are tender and creamy.
11. Stir in the scallions and season to taste with salt and cayenne.

olive oil, yellow onions, green bell peppers, celery, salt, cayenne pepper, garlic, tomatoes, andouille, ham, crawfish tails, beef stock, milk, grits, grated white cheddar cheese, scallions

Taken from www.foodandwine.com/recipes/jambalaya-grits (may not work)