My F&W
quick save (...)

Jambalaya Grits

  • FAST
  1. 1 tablespoon olive oil
  2. 1 cup chopped yellow onions
  3. 1/2 cup chopped green bell peppers
  4. 1/2 cup chopped celery
  5. Salt
  6. Cayenne Pepper
  7. 1 tablespoon chopped garlic
  8. 1/2 cup peeled, seeded and chopped fresh tomatoes
  9. 4 ounces andouille or smoked sausage, cut into small dice
  10. 4 ounces ham, cut into small dice
  11. 4 ounces Louisiana crawfish tails
  12. Essence
  13. 3 cups beef stock
  14. 3 cups whole milk
  15. 2 cups grits
  16. 1 cup grated white cheddar cheese
  17. Scallions
  1. In large saucepan, heat the olive oil. Add the onions, bell peppers and celery and season with salt and cayenne. Sauté for 2 to 3 minutes, or until wilted. Add the garlic and tomatoes and saué for 2 minutes. Add the sausage and ham and cook for 2 minutes. Add the crawfish and season with Essence. Add the stock and milk and bring to a boil. Reduce to a simmer and stir in the grits. Stir for 30 seconds, then add the cheese and stir until melted. Cook, uncovered, for 4 to 5 minutes, or until the grits are tender and creamy. Stir in the scallions and season to taste with salt and cayenne.
Serve With Pan-Crispy Fish


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.