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!

Ingredients

These 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. These grits are far from boring.

Jambalaya Grits Recipe Tips

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.

Leftovers will keep in an airtight container in the refrigerator for 3 to 4 days. You can reheat them in the microwave. Add a little milk to thin them some.

Storage

Leftovers will keep in an airtight conatiner in the refrigerator for 3 to 4 days and can be reheated in the microwave. Mix in a little milk to thin the grits some.

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

More Grits Recipes

• Cheesy Grits Casserole with Smoked Sausage
• Grits Fritters
• Pimento Cheese Grits
• Cheese and Bacon Grits Casserole
• Instant Pot Grits
• Jalapeno Cheddar Cheese Grits

Originally posted May 27, 2017.

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