Shrimp and Jambalaya Grits

Serves 2. Recipe is by Jeremy Langlois, executive chef, Houmas House restaurants.

½ cup butter

¼ cup finely diced red bell pepper

¼ cup finely diced green bell pepper

½ cup finely diced red onion

½ cup finely diced celery

1 tbl. minced garlic

¼ cup flour

4 cups shrimp stock

½ cup cream

¼ cup sliced green onions

1 dozen 21 to 25 count shrimp, peel and deveined

Salt and pepper, to taste

Jambalaya Grits (see recipe)

1. In a large sauté pan, heat butter over medium-high heat. Add the bell peppers, red onion, celery and garlic. Sauté 3 to 5 minutes, stirring occasionally, about 5 minutes.

2. Add flour and stir until slightly golden, 3 to 5 minutes. Stir in shrimp stock. Add cream, blend well and bring to a low boil.

3. Add green onions and shrimp and cook until shrimp curl and turn pink, 3 to 5 minutes. Season to taste using salt and pepper. Serve sauce and shrimp over each portion of Jambalaya Grits.

Jambalaya Grits

1 tbl. olive oil

1 cup chopped yellow onions

1/2 cup chopped green bell pepper

1/2 cup chopped celery

1/4 lb. andouille or other smoked sausage, cut crosswise into 1/4-inch-thick slices

1 tbl. chopped garlic

1/2 cup chopped tomato

31/2 cups milk

1 cup yellow grits

1/4 cup chopped green onions

1/4 lb. sharp cheddar cheese, grated

Salt and pepper, to taste

1. In a large, heavy pot, heat the olive oil over medium-high heat. Add the onions, bell pepper and celery. Cook, stirring, until the vegetables are soft and lightly golden, about 4 minutes. Add the sausage continue to cook, stirring occasionally for 2 minutes. Add the garlic and tomato and cook for 2 minutes.

2. Add the milk and bring to a boil. Reduce the heat to medium and stir in the grits. Cook, stirring until grits are tender and creamy, about 15 minutes.

3. Stir in the green onions, then add the cheese and stir until it is completely melted, about 30 seconds. Season to taste using salt and pepper.