INGREDIENTS

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.
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 a 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 Emeril's Essence. Add the chicken and saute for 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. This recipe
yields 4 appetizer servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B27 broadcast 03-30-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-15-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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