Jambalaya Grits Casserole
Blue Ribbon Recipe
This casserole is fabulous and full of so much flavor. At first glance, we thought this would be great for brunch or as a side dish. But once we tried it, we realized it would be hearty enough to be a meal by itself too. Rotel tomatoes give a little punch of spice. The grits are creamy and the sausage gives a nice smoky flavor. There's a lot of yumminess in this jambalaya grits casserole recipe.
Ingredients
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1onion, chopped
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1/2bell pepper, chopped
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1 stalk(s)celery, chopped
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·salt, black pepper, red pepper to taste
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1 Tbspgarlic, minced
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1 can(s)Rotel tomatoes, 10 oz.
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1 cdiced ham
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1 lbdiced smoke sausage
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1/2 lbpeeled cooked shrimp
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6 cmilk
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2 cquick cooking grits
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1 ccheddar cheese, shredded
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1/4 csliced green onions (for garnish)
How to Make Jambalaya Grits Casserole
- Saute onions, bell pepper, celery, Rotel and minced garlic until soft.
- Add sausage and shrimp. Saute until most of the natural juices are gone.
- Add milk.
- Add salt, pepper, and red pepper.
- Add grits.
- Cook on medium heat and stir until thick and creamy.
- Pour into buttered 9x13 casserole dish.
- Bake at 350 degrees for 20 minutes.
- Remove from oven. Top with grated cheese. Set back in oven until cheese melts (about 5 minutes).
- Then remove from oven and sprinkle with green onions.
About Jambalaya Grits Casserole
Course/Dish: Side Casseroles
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Collection: Casserole Crazy
