Pot of Jambalaya - shrimp and Grits

Shrimp and Grit is a long tradition of the South in the deep South. When you use a recipe like this good ole South and combine it with a jar of jambalaya Cajun torch, you get a wonderful dish that will satisfy the appetite more volatile. This simple recipe yet elegant can be completed and paid in less than one hour, provided that you do not explain the jambalaya jar cleaning time. Effect full conversation and nostalgic, be sure to be flat directly from the jar of jambalaya.

This recipe will be six to eight people. Ingredients may be increased or decreased based on your party number.

Ingredients:

Part sausage and shrimp
5 shrimp raw - I prefer a 40 lb count 3 lb smoke sausages link your preference - I prefer mark Polk (it is important to get fully cooked sausage or you need to Exchange items 9 and 10 below).6 large yellow onion - replace Vidalia Onions white or red if you wishCooking oil - I prefer virgin olive oil, but a peanut or corn light oil will be sufficeSaltBlack pepperTony Chachere seasoning - if you prefer, you can use the Cavender or any other mark

Part grit:
Grit - please do not override the instant Grit or 5 minutes, use real grits1/2 cup of grated mozzarella cheese1 bay leaf1 margarine8 oz shredded Pepper Jack cheeseSaltBlack pepper stick

Notes:

If you like a kick in your food using a hot sausage. If you have a palette that prefer a softer, use a mild sausage. The combination of sausage and shrimp in conjunction with the kitchen in the jambalaya iron pot is really giving this dish its unique flavour. Prepared this dish in many types of Cookware. Jambalaya really pot adds that extra little something that distinguish this dish.

Preparation of shrimp sausage and instructions:
"Thaw and peeled shrimp, then wash and set their aside.Slice sausage smoke in approximately 1/4 inch medallions.Peel and cut onions very fine pieces.Prepare your pot of jambalaya - you need at least four or five gallons for this size recipe.Add jambalaya pot a generous portion of the pot cooking oil (1/3 to 1/2 cup) and add a medium high heat.Making ensure your oil is hot, add all onions.Add a couple dashes of salt and black pepper and skip ' onionsContinue to return" until it caramelize onions. You do not want to burn them, but the darker the better. A black onion offers you a rich flavor.Add shrimp and stir - Cook until the shrimp are completely white. If the dish becomes dry add a small amount of water, but not too much at this stage, you may add a pinch of Tony s but be careful, this dish will be inherently spicy to style sausage you chose.Add sausage jambalaya pot and stir - bring to a boil, reduce heat, cover, stirring occasionally to prevent burning.Let simmer for about 15-20 minutes. Add water to prevent the baking dish completely down. You want some juice.Remove heat and are preparing to serve

Meal preparation and instructions:

The Grit should be prepared while you are cooking shrimp and sausages. It may take some practice to get your timing right having two loans roughly at the same time. Prepare your Grit according to the instructions on the packaging for the portions recommended with the following exceptions:
Use creamy - milk instead of water to Grit is a Bay must.Add margarineAdd a meal then as cooking.Add worksheet grated mozzarella cheese to halfway through cooking process.Salt and pepper to taste.

Service:
Spoon some Grit in your plate and then the jambalaya pot.Ladle how a generous portion of shrimp and sausage atop the grits.Garnish with shredded Pepper jack cheese.

It's one of my dishes favorite cooking in my pot of jambalaya. This dish is just as delicious when cooked in a cast iron Dutch oven or any other cast iron cookware. This shrimp jambalaya-jar can be served with white or brown rice if you don't like Grit. However, I encourage you to try with the Grit firstly, it is a much better when prepared dish with courage.