Boudin with Jambalaya Grits

Ingredients

2 pounds fresh boudin sausage links
Salt
2 tablespoons olive oil
1 cup chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
Salt
Freshly ground black pepper
1 tablespoon chopped garlic
1/2 cup fresh tomatoes, peeled, seeded and chopped
4 ounces small diced chicken
Emeril's Original Essence
4 ounces small diced andouille or smoked sausage
4 ounces small diced ham
5 cups milk
1 cup veal reduction
2 cups grits
1 cup grated white cheddar cheese (4 ounces)
1/4 cup chopped green onions

Instructions

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. Heat 1 tablespoon of the olive oil in a medium-size saucepan over medium heat. Add the onions, peppers and celery. Season with salt and pepper, and cook, stirring, for 2 to 3 minutes. Add the garlic and tomatoes, and season with salt and pepper. Cook, stirring, for 2 minutes. Season the chicken with Essence and add to the pot. Cook, stirring, for 2 minutes. 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.

Heat the remaining tablespoon olive oil in a skillet over medium heat. 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 and serve warm.

Yield: 4 appetizer servings