Boudin with Jambalaya Grits Recipe

Name: Boudin with Jambalaya Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Bring a large saucepan of salted water to a boil.
2
Add the boudin sausage and poach for 4 to 5 minutes or until the sausages are firm.
3
Drain and set aside.
4
In medium saucepan, heat the olive oil.
5
Add the onions, peppers and celery.
6
Season with salt and pepper.
7
Saute for 2 to 3 minutes, or until wilted.
8
Add the garlic and tomatoes.
9
Season with salt and pepper.
10
Saute for 2 minutes.
11
Season the chicken with Essence.
12
Add the chicken and saute to 2 minutes, stirring constantly.
13
Add the sausage and ham and continue to cook for 2 minutes.
14
Add the milk and veal reduction and bring the liquid to a boil.
15
Reduce to a simmer and stir in the grits.
16
Stir for 30 seconds, then add the cheese and stir until the cheese melts.
17
Cook, uncovered, for 4 to 5 minutes, or until the grits are tender and creamy.
18
Stir in the green onions.
19
In a saute pan, heat the remaining oil.
20
Pan sear the boudin sausage for 2 minutes on each side.
21
To serve, mound the grits in the center of each plate.
22
Lay two links of sausage on top of the grits.
23
Spoon the sauce over the sausage and serve.
24
Combine all ingredients thoroughly.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 pounds fresh boudin sausage links, Water, to cover, Salt, 1 tablespoon olive oil, and more.

Yes, Boudin with Jambalaya Grits falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boudin with Jambalaya Grits

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