Recipe - Boudin With Jambalaya Grits

2 pound Fresh boudin sausage links
Water; to cover
Salt; as needed
1 tablespoon Olive oil
1 cup Chopped yellow onions
One half cup Chopped green bell peppers
One half cup Chopped celery
Salt; to taste
Freshlyground black pepper;
to taste
1 tablespoon Chopped garlic
One half cup Peeled; seeded, chopped
fresh tomatoes
4 ounce Chicken; minced small
Emeril's Essence; see * Note
4 ounce Andouille or smoked sausage;
minced small
4 ounce Ham; minced small
5 cup Milk
1 cup Veal reduction
2 cup Grits
1 cup Grated white cheddar cheese
; (4 oz)
One fourth cup Chopped green onions

* 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