May 222014
 

Jambalaya is one of Louisiana’s signature dish. It is one of my favorites. Mr. B’s created Pasta Jambalaya. So, here is Emeril’s twist on this classic

1 tablespoon Olive Oil

1 cup chopped Yellow Onions

1/2 cup chopped Green Bell Pepper

1/2 cup chopped Celery

1 1/2 teaspoon Salt

1/8 teaspoon freshly ground Black Pepper

1/2 teaspoon Cayenne

1/4 pound Andouille or other smoked sausage, cut crosswise into 1/4-inch-thick slices

1/4 pound boiled Ham, cut into small dice

1 tablespoon chopped Garlic

1/2 cut peeled, seeded, and chopped vine-ripened Tomato

6 cups Milk

2 cups quick-cooking White Grits

1/2 pound medium-sized Shrimp, peeled and deveined

1/4 cup chopped Green Onions or Scallions (green part only)\

1/4 pound sharp White Cheddar Cheese, grated

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 occassionally, 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 the grits are tender and creamy, 7 to 8 minutes. Stir in the green onions, then add the cheese and stir until it is completely melted, about 30 seconds.

Enjoy!!!

 

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.