Jambalaya Grits

Ingredients:

• 1Tbsp olive oil
• 1 stick of butter
• 1 C chopped yellow onions
• ½ C chopped green bell pepper
• ½ tsp. celery salt
• 1 tsp. salt
• 1/8 tsp. black pepper
• ½ tsp. cayenne
• 1 package smoked sausage – sliced
• 1 package ground pan sausage – browned and drained
• 1Tbsp chopped garlic
• 2 cans Rotel tomatoes
• 5 C half & half
• 2 C old fashion grits
• Green onions
• ½ lb. cooked ham – cubed (I used thick sliced cured ham, cut into pieces)
• 1 lb. sharp white cheddar cheese – grated
• 1 small package shredded cheddar cheese
• 8 oz. package cream cheese

Directions:

1. In a large pot, heat the olive oil and butter over medium-high heat. Add the onions, bell pepper, celery salt, salt, pepper, and cayenne.
2. Cook, stirring until the vegetables are soft and lightly golden – about 4 minutes. Add the sausage and continue to cook, stirring occasionally for 2 minutes.
3. Add the garlic and Rotel. Cook for 2 minutes. Add the half & half and bring to a boil. Reduce heat to medium and stir in the grits.
4. Stir for 2 minutes. Add the ham. Cook, stirring until grits are tender and creamy – 15-20 minutes.
5. Stir in the green onions, and add the cheeses and cream cheese. Stir until it is completely melted – about 30 seconds.
6. Serve hot and ENJOY!