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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Jambalaya Grits Recipe

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This recipe for Jambalaya Grits is from Woodsies Hilltop Cookbook 2015, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter
1 lg. onion, chopped
1 lg. bell pepper, chopped
1 c. celery, chopped
1 c. green onions, chopped
2 tomatoes peeled, seeded, chopped
Creole seasoning to taste
Pepper to taste
1/4 tsp. cayenne pepper
1 (14 oz.) can condensed milk
1 lb. smoked sausage, sliced
1 lb. Ham, diced
1 tbsp. garlic, chopped fine
2 lbs. med. shrimp, peeled, deveined,
8 oz. crabmeat (optional)
8 oz. sharp crated cheddar cheese
8 oz. grated Monterey jack cheese
8 oz. grated pepper jack cheese
2 lb.Quick Grits
Directions:
Directions:
Cook grits according to directions on the package, but instead of using water, use 1/2 water and milk. Set aside. Grits should be thick. You can add more liquid later if needed.
In a large skillet, heat butter, add onions, bell pepper, celery, Creole seasoning, pepper and cayenne. Cook stirring often until the vegetables are soft and lightly golden, about 4 minutes. Add the sausage and ham and continue to cook for about 2 minutes. Add the garlic and tomatoes, cook 2 more minutes, add the milk and bring to boil, add grits. Add shrimp, crab, and cheeses. Stir until grits are tender and creamy and cheese is melted, about 2-3 minutes more. Serve Hot.

 

 

 

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