Jambalaya Grits Casserole

12
Joyce Lowery

By
@jlowery55

This recipe came from my friend, Debbie Upshaw.

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. The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
30 Min
Cook:
25 Min
Method:
Bake

Ingredients

  • 1
    onion, chopped
  • 1/2
    bell pepper, chopped
  • 1 stalk(s)
    celery, chopped
  • ·
    salt, black pepper, red pepper to taste
  • 1 Tbsp
    garlic, minced
  • 1 can(s)
    Rotel tomatoes
  • 1 c
    diced ham
  • 1 lb
    diced smoke sausage
  • 1/2 lb
    peeled cooked shrimp
  • 6 c
    milk
  • 2 c
    quick cooking grits
  • 1 c
    cheddar cheese, shredded
  • 1/4 c
    sliced green onions (for garnish)

How to Make Jambalaya Grits Casserole

Step-by-Step

  1. Saute onions, bell pepper, celery, Rotel and minced garlic until soft.
  2. Add sausage and shrimp. Saute until most of the natural juices are gone.
  3. Add milk.
  4. Add salt, pepper, and red pepper.
  5. Add grits.
  6. Cook on medium heat and stir until thick and creamy.
  7. Pour into buttered 9x13 casserole dish.
  8. Bake at 350 degrees for 20 minutes.
  9. Remove from oven. Top with grated cheese. Set back in oven until cheese melts (about 5 minutes).
  10. Then remove from oven and sprinkle with green onions.

Printable Recipe Card

About Jambalaya Grits Casserole

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




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