Recipe courtesy of Emeril Lagasse

Boudin with Jambalaya Grits

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  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 appetizer servings
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Ingredients

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

Directions

  1. 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):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.

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