Recipe courtesy of Emeril Lagasse
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 appetizer servings

Ingredients

  • 2 pounds fresh boudin sausage links
  • Water, to cover
  • Salt
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onions
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped celery
  • Freshly ground black pepper
  • 1 tablespoon chopped garlic
  • 1/2 cup fresh tomatoes, peeled, seeded and chopped
  • 4 ounces small diced chicken
  • Essence, recipe follows
  • 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 (about 4 ounces)
  • 1/4 cup chopped green onions
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

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. In medium saucepan, heat the olive oil. Add the onions, peppers and celery. Season with salt and pepper. Saute for 2 to 3 minutes, or until wilted. Add the garlic and tomatoes. Season with salt and pepper. Saute for 2 minutes. Season the chicken with Essence. Add the chicken and saute to 2 minutes, stirring constantly. 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. In a saute pan, heat the remaining oil. Pan 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. Spoon the sauce over the sausage and serve.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

IDEAS YOU'LL LOVE

Boudin Kolache

Recipe courtesy of Andy Zubik

Boudin Sausage

Recipe courtesy of No Author

Boudin Sausage

Recipe courtesy of Emeril Lagasse

Boudin Stuffed Turkey

Recipe courtesy of Emeril Lagasse

Boudin Stuffed Boneless Roasted Chicken

Recipe courtesy of Chad Robertson

Boudin Bites with Spicy Cajun Mayo

Recipe courtesy of Treva Chadwell

Beer Poached Boudin with Grain Mustard

Recipe courtesy of Emeril Lagasse

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped

9am | 8c

Unwrapped

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here