Boudin with Jambalaya Grits

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

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):

• 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

Combine all ingredients thoroughly.

Yield: 2/3 cup