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Recipe Name: Boudin With Jambalaya Grits Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

2 Pound(s) Fresh boudin sausage links
Water, to cover
Salt, as needed
1 Tablespoon(s) Olive oil
1 Cup(s) Chopped yellow onions
1/2 Cup(s) Chopped green bell peppers
1/2 Cup(s) Chopped celery
Salt, to taste
Freshly-ground black pepper
to taste
1 Tablespoon(s) Chopped garlic
1/2 Cup(s) Peeled, seeded chopped
Fresh tomatoes
4 Ounce(s) Chicken, diced small
Emeril's Essence, see * Note
4 Ounce(s) Andouille or smoked sausage
Diced small
4 Ounce(s) Ham, diced small
5 Cup(s) Milk
1 Cup(s) Veal reduction
2 Cup(s) Grits
1 Cup(s) Grated white cheddar cheese
4 oz
1/4 Cup(s) Chopped green onions
Note: See the "Emeril's Essence Information" recipe which is includedin
this collection.Bring a large saucepan of salted water to a boil. Add
the boudin sausageand poach for 4 to 5 minutes or until the sausages
are firm. Drain andset aside. In a medium saucepan, heat the olive oil.
Add the onions,peppers and celery. Season with salt and pepper. Saute
for 2 to 3minutes, or until wilted. Add the garlic and tomatoes. Season
with saltand pepper. Saute for 2 minutes. Season the chicken with
Emeril'sEssence. Add the chicken and saute for 2 minutes, stirring
constantly.Add the sausage and ham and continue to cook for 2 minutes.
Add the milkand veal reduction and bring the liquid to a boil. Reduce
to a simmerand stir in the grits. Stir for 30 seconds, then add the
cheese and stiruntil the cheese melts. Cook, uncovered, for 4 to 5
minutes, or untilthe grits are tender and creamy. Stir in the green
onions. In a sautepan, heat the remaining oil. Pan sear the boudin
sausage for 2 minuteson each side. To serve, mound the grits in the
center of each plate. Laytwo links of sausage on top of the grits.
Spoon the sauce over thesausage 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.comFormatted for MasterCook by
Joe Comiskey, aka MR MAD -or-
MAD-SQUAD@prodigy.net04-15-1998Recipe by: Emeril LagasseConverted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 611
Calories From Fat: 168
Total Fat: 19g
Cholesterol: 44.2mg
Sodium: 908.1mg
Potassium: 990.6mg
Carbohydrates: 86.4g
Fiber: 3.6g
Sugar: 19.6g
Protein: 23.8g

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