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5 from 1 vote

Jambalaya Grits

Jamabalaya Grits have all the flavor of jambalaya but use grits as a base instead of rice.
Course Main Dish
Cuisine Southern
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
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

  • In a Dutch oven or large, heavy pot heat the olive oil over medium-high heat.
  • Add onion and green pepper and cook until soft, about 4 minutes.
  • Add Andouille sausage and ham and cook for 2 minutes, stirring occasionally.
  • Add garlic and cook 1 minute.
  • Add water, milk, and salt and bring to a simmer. Gradually stir in grits.
  • Add TABASCO sauce, Creole or Cajun seasoning, and pepper. Cook, stirring frequently for about 4 minutes.
  • Stir in shrimp and tomato and cook for another 3 minutes, or until shrimp are cooked through.
  • Stir in cheese and green onions. Serve.