Jambalaya Grits

This is a great Cajun recipe by Emeril Lagasse, who is known in the US for his Cajun style of cooking. This difference here between traditional jambalaya and this recipe is the use of grits instead of rice as a base for the dish.

I have to say, I almost prefer this recipe to similar, rice-based versions of jambalaya. Lots of great, bold flavors here which develop and unfold as you eat it. The sharpness of the cheese gives way to creaminess, which gives way to a subtle heat. Pretty complex eating if you stop to think about it for a few minutes.

This is really simple to make and delivers 'the goods' with flavor.

1 tablespoon olive oil
1 cup chopped yellow onions
½ cup chopped green bell pepper
½ cup chopped celery
1 ½ teaspoons salt
⅛ teaspoon freshly ground black pepper
½ teaspoon cayenne
¼ lb. andouille or other smoked sausage (I used chorizo), cut into 1/2-inch-thick slices
¼ lb. boiled ham, cut into small dice (or double the amount of chorizo in place of the ham)
1 tablespoon chopped garlic
½ cup vine-ripened tomatoes, peeled, seeded and chopped
6 cups milk
2 cups quick-cooking white grits
½ lb. medium-size shrimp, peeled and deveined
¼ cup chopped green onions or scallions (green part only)
¼ lb. 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 occasionally, 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 grit,. 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.

Serve hot right from the pot.