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Jambalaya Grits Recipe

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This recipe for Jambalaya Grits, by , is from The Dennis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ted Dennis

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Grits
Chicken broth
1 qt. Half and Half
1 lb. Cheddar cheese (shredded)
1 can Rotel Tomatoes
1 lg. Onion
1 Green Pepper
1 Red Pepper
3 Ribs Celery
1 lb. Conecuh Sausage
1 lb. Ham (center cut slice)
1 lb. Shrimp raw (60 count peeled)

Directions:
Directions:
Dice onion, green pepper, red pepper and celery and saute until tender. Slice sausage 1/4 inch thick and then quarter it. Cube the ham in 1/4 inch pieces. Add sausage and ham to the saute vegetables and saute for about 10 minutes.

Cook the grits according to the package using chicken broth instead of water. When the grits are cooked and creamy add the 1/2 and 1/2 and cheddar cheese. From this point don't let the grits boil or it will curdle the 1/2 and 1/2. When the cheese is melted add the Rotel tomatoes and sauted vegetables. Cook about 15 minutes to bring all ingredients up to temperature and then add the shrimp. Grits will be ready to serve when shrimp is cooked and tender. You can add some Cajun seasoning if you want to spice it up a little.

Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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