top of page
  • Writer's pictureTommy Centola

Jambalaya Grits from Emeril

Updated: Jan 3, 2020

Jambalaya is one of Louisiana’s signature dish. It is one of my favorites. Mr. B’s created Pasta Jambalaya. So, here is Emeril’s twist on this classic

1 tablespoon Olive Oil

1 cup chopped Yellow Onions

1/2 cup chopped Green Bell Pepper

1/2 cup chopped Celery

1 1/2 teaspoon Salt

1/8 teaspoon freshly ground Black Pepper

1/2 teaspoon Cayenne

1/4 pound Andouille or other smoked sausage, cut crosswise into 1/4-inch-thick slices

1/4 pound boiled Ham, cut into small dice

1 tablespoon chopped Garlic

1/2 cut peeled, seeded, and chopped vine-ripened Tomato

6 cups Milk

2 cups quick-cooking White Grits

1/2 pound medium-sized Shrimp, peeled and deveined

1/4 cup chopped Green Onions or Scallions (green part only)\

1/4 pound sharp White Cheddar Cheese, grated

In a large, heavy pot, heat the olive oil over medium-high heat. Add the onions, bell pepper, celery, salt, black pepper, and cayenne. Cook, stirring, until the vegetables are soft and lightly golden, about 4 minutes. Add the sausage and ham and continue to cook, stirring occassionally, for 2 minutes, Add the garlic and tomato and cook for 2 minutes. Add the milk and bring to a boil. Reduce the heat to medium and stir in the grits. Stir for 2 minutes, then add the shrimp. Cook, stirring, until the grits are tender and creamy, 7 to 8 minutes. Stir in the green onions, then add the cheese and stir until it is completely melted, about 30 seconds.


16 views0 comments

Recent Posts

See All


bottom of page