Jambalaya Grits

Jambalaya Grits have all the flavor of jambalaya except grits form the base of this recipe instead of rice. These grits are so creamy and delicious and packed with flavor!

Jambalaya Grits

 

Jambalaya Grits are loaded with sausage, ham, and shrimp. They could be served as a side or a main dish for breakfast, lunch or dinner.

For flavor there’s green pepper, onion, chopped tomato, Cajun seasoning, and a little TABASCO sauce.

Jambalaya Grits with ham, andouille sausage, and shrimp

 

If you want to use stone ground grits, you can. They will just take longer to cook. I used Quaker Quick-Cooking Grits, but for Stone Ground Grits I like Palmetto Farms.

I cook the grits in a mixture of water and milk. I think the milk helps make the grits creamy. Don’t forget to add the salt to the cooking liquid. The grits really need it and it is hard to get them salted well after the fact.

Jambalaya Grits have the flavor of New Orleans

 

Jambalaya Grits with ham, andouille sausage, and shrimp.

 

If you’re a grits lover, try these Shrimp and Grits, Slow Cooker Grits, and Grits and Grillades.

 

Jambalaya Grits

 

Print
Jambalaya Grits
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 

Jamabalaya Grits have all the flavor of jambalaya but use grits as a base instead of rice.

Course: Main Dish
Cuisine: Southern
Servings: 4
Author: Christin Mahrlig
Ingredients
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1/2 green bell pepper, chopped
  • 1 Andouille sausage link, cut in half lengthwise and then into 1/4-inch thick half-moon shapes
  • 2/3 cup diced ham
  • 2 garlic cloves, minced
  • 3 cups water
  • 2 cups milk
  • 3/4 teaspoon salt
  • 1 1/2 cups quick-cooking grits
  • 1/2 teaspoon Cajun or Creole seasoning
  • 1/2 teaspoon Tabasco sauce
  • 1/4 teaspoon black pepper
  • 1/2 pound medium shrimp, peeled and deveined
  • 1 tomato, chopped
  • 1 cup shredded white cheddar cheese
  • 3 green onions, sliced
Instructions
  1. In a Dutch oven or large, heavy pot heat the olive oil over medium-high heat.

  2. Add onion and green pepper and cook until soft, about 4 minutes.

  3. Add Andouille sausage and ham and cook for 2 minutes, stirring occasionally.

  4. Add garlic and cook 1 minute.

  5. Add water, milk, and salt and bring to a simmer. Gradually stir in grits.

  6. Add TABASCO sauce, Creole or Cajun seasoning, and pepper. Cook, stirring frequently for about 4 minutes.

  7. Stir in shrimp and tomato and cook for another 3 minutes, or until shrimp are cooked through.

  8. Stir in cheese and green onions. Serve.

More Grits Recipes

Grits Fritters with Bacon and Cheese and a Pepper Jelly Dipping Sauce

Fried Grit Fritters

Grits Casserole with Smoked Sausage

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