Jambalaya Grits – Fustini's Oils & Vinegars

Ingredients

• 1 tablespoon Fustini’s Garlic olive oil
• 1 teaspoon Fustini’s Cayenne Crush olive oil
• 1 small onion, finely diced
• 1/2 cup celery, fine dice
• 1/2 cup green bell pepper, finely diced
• salt and pepper
• 1/4 pound Andouille sausage, finely diced
• 1/4 pound cooked ham, finely diced
• 1/2 cup whole peeled tomatoes, squeezed
• 6 cups milk
• 2 cups quick-cooking white grits
• 12 large shrimp, peeled and deveined - tail on
• 4 green onion, thinly sliced
• 1/2 cup grated white cheddar cheese