20 March 2009
Recipe: Jambalaya Grits
Another version of a dinner with grits: Cajun Shrimp, Cheddar Cheese grits and sugar peas, yum! This is a typical weekend meal in south Louisiana when shrimp are fresh.
Photo by Bethany L. King @ flickr
From Denny: In Louisiana and throughout the American South we just love grits the way folks in Italy love their polenta. It's similar as both are a type of soft cornmeal dish. Their name sounds better! :)
Here, with our French influence, we always cook with the Holy Trinity: onions, bell pepper and celery. I like to add garlic.
Try this different version of grits if you don't like them plain with salt and butter. We serve them any time of day or night. We even eat breakfast all times of the day and night. Americans love breakfast foods!
From: Jambalaya Cookbook
Yield: Serves 6
2 Tablespoon bacon grease
2 Tablespoons flour
½ cup chopped onion
1 green bell pepper, chopped
½ cup chopped celery
1 cup quick grits
3 fresh tomatoes, peeled and chopped (about 1 cup)
1 cup ground ham
Bacon, cooked to crispy and crumbled
Directions: In a heavy skillet, heat bacon grease and gradually add flour, stirring constantly, until roux becomes light brown. Add onion, green bell pepper and celery; cook 5 minutes. Cook grits according to package directions and add to roux and vegetable mixture. Add tomatoes and ham. Sprinkle with bacon and serve immediately.