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Jambalaya Grits

Jambalaya Grits

Traditional Jambalaya is made with rice, but grits work equally well. For a different twist on this Louisiana staple, try this hearty dish.

  • Yield: 8 appetizer servings or 4 main-course servings


  • 1 tablespoon olive oil
  • 1 cup chopped yellow onions
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne
  • 1/4 pound andouille or other smoked sausage, cut crosswise into 1/4-inch-thick slices
  • 1/4 pound boiled ham, cut into small dice
  • 1 tablespoon chopped garlic
  • 1/2 cup peeled, seeded, and chopped vine-ripened tomato
  • 6 cups milk
  • 2 cups quick-cooking white grits
  • 1/2 pound medium-size shrimp, peeled and deveined
  • 1/4 cup chopped green onions or scallions (green part only)
  • 1/4 pound sharp white cheddar cheese, grated


  • In a large, heavy pot, heat the olive oil over medium-high heat. Add the onions, bell pepper, celery, salt, black pepper, and cayenne. Cook, stirring, until the vegetables are soft and lightly golden, about 4 minutes. Add the sausage and ham and continue to cook, stirring occasionally, for 2 minutes. Add the garlic and tomato and cook for 2 minutes. Add the milk and bring to a boil. Reduce the heat to medium and stir in the grits. Stir for 2 minutes, then add the shrimp. Cook, stirring, until the grits are tender and creamy, 7 to 8 minutes. Stir in the green onions, then add the cheese and stir until it is completely melted, about 30 seconds.

  • Serve hot right from the pot.