Jambalaya Grits Recipes

JAMBALAYA GRITS

Steps:

• 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.

JAMBALAYA GRITS CASSEROLE

Steps:

• 1. Saute onions, bell pepper, celery, Rotel and minced garlic until soft.
• 2. Add sausage and shrimp. Saute until most of the natural juices are gone.
• 3. Add milk.
• 4. Add salt, pepper, and red pepper.
• 5. Add grits.
• 6. Cook on medium heat and stir until thick and creamy.
• 7. Pour into buttered 9x13 casserole dish.
• 8. Bake at 350 degrees for 20 minutes.
• 9. Remove from oven. Top with grated cheese. Set back in oven until cheese melts (about 5 minutes).
• 10. Then remove from oven and sprinkle with green onions.

JAMBALAYA GRITS

Steps:

• 1. Heat olive oil and butter. Add the seasoning mix, jalapeno, black pepper, and salt. Cook about 4 minutes until vegetables become soft.
• 2. Add sausage and cook about 2 minutes. Add garlic, hot sauce, and Rotel.
• 3. Place in crock pot on low.
• 4. Whisk broth, whipping cream, and cheddar cheese soup. Add corn and stir in grits. Combine with ingredients in the crock pot and cook on low for 4 1/2 hours. Stir after 3 hours. Serve warm.