Jambalaya Grits

Jambalaya Grits Recipe

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Joyce Lowery


Got the idea from my boss at work. Couldn't get the recipe, but I came up with my own.


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20 Min
4 Hr 30 Min
Slow Cooker Crock Pot


  • 2 c
    uncooked regular grits
  • 16 oz
  • 2 c
    whipping cream
  • 1 can(s)
    cheddar cheese soup
  • 1 can(s)
    rotel tomatoes, drained
  • 1 c
    whole kernel corn, drained
  • 1
    jalapeno pepper, minced
  • 1 1/2 tsp
  • 1 1/2 tsp
    louisiana hot sauce
  • 1/4 tsp
    black pepper
  • 1 c
    frozen seasoning mix
  • 1 lb
    smoke sausage, diced
  • 1 tsp
  • 1 stick
  • 1 Tbsp
    olive oil

How to Make Jambalaya Grits


  1. Heat olive oil and butter. Add the seasoning mix, jalapeno, black pepper, and salt. Cook about 4 minutes until vegetables become soft.
  2. Add sausage and cook about 2 minutes. Add garlic, hot sauce, and Rotel.
  3. Place in crock pot on low.
  4. Whisk broth, whipping cream, and cheddar cheese soup. Add corn and stir in grits. Combine with ingredients in the crock pot and cook on low for 4 1/2 hours. Stir after 3 hours. Serve warm.

Printable Recipe Card

About Jambalaya Grits

Course/Dish: Side Casseroles
Main Ingredient: Rice/Grains
Regional Style: Cajun/Creole

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