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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. In large saucepan, heat the olive oil. Add the onions, bell peppers and celery and season with salt and cayenne. Sauté for 2 to 3 minutes, or until wilted. Add the garlic and tomatoes and sauté for 2 minutes. Add the sausage and ham and cook for 2 minutes. Add the crawfish and season with Essence. Add the stock and milk and bring to a boil. Reduce to a simmer and stir in the grits. Stir for 30 seconds, then add the cheese and stir until melted. Cook, uncovered, for 4 to 5 minutes, or until the grits are tender and creamy. Stir in the scallions and season to taste with salt and cayenne.
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