Jambalaya Grits


 Amazing Seafood Recipes



  • 1 tablespoon olive oil

  • 1 cup chopped yellow onions

  • 1/2 cup chopped green bell peppers

  • 1/2 cup chopped celery

  • Salt

  • Cayenne Pepper

  • 1 tablespoon chopped garlic

  • 1/2 cup peeled, seeded and chopped fresh tomatoes

  • 4 ounces andouille or smoked sausage, cut into small dice

  • 4 ounces ham, cut into small dice

  • 4 ounces Louisiana crawfish tails

  • Essence

  • 3 cups beef stock

  • 3 cups whole milk

  • 2 cups grits

  • 1 cup grated white cheddar cheese

  • 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

Related Articles