Jambalaya Grits have all the flavor of jambalaya except grits form the base of this recipe instead of rice. These grits are so creamy and delicious and packed with flavor!

 
Jambalaya Grits are loaded with sausage, ham, and shrimp. They could be served as a side or a main dish for breakfast, lunch or dinner.
For flavor there’s green pepper, onion, chopped tomato, Cajun seasoning, and a little TABASCO sauce.

 
If you want to use stone ground grits, you can. They will just take longer to cook. I used Quaker Quick-Cooking Grits, but for Stone Ground Grits I like Palmetto Farms.
I cook the grits in a mixture of water and milk. I think the milk helps make the grits creamy. Don’t forget to add the salt to the cooking liquid. The grits really need it and it is hard to get them salted well after the fact.
 

 
If you’re a grits lover, try these Shrimp and Grits, Slow Cooker Grits, and Grits and Grillades.
 

 

Jambalaya Grits

Jamabalaya Grits have all the flavor of jambalaya but use grits as a base instead of rice.

1 tablespoon olive oil
1 medium yellow onion, (chopped)
1/2 green bell pepper, (chopped)
1 Andouille sausage link, (cut in half lengthwise and then into 1/4-inch thick half-moon shapes)
2/3 cup diced ham
2 garlic cloves, (minced)
3 cups water
2 cups milk
3/4 teaspoon salt
1 1/2 cups quick-cooking grits
1/2 teaspoon Cajun or Creole seasoning
1/2 teaspoon Tabasco sauce
1/4 teaspoon black pepper
1/2 pound medium shrimp...