Easy Jambalaya Grits

Sabrina’s Easy Recipe for Beginners

Food is about connection—to our loved ones, our traditions, and even ourselves. That’s what I think about every time I make Jambalaya Grits. It’s a dish that speaks to my soul, combining the creamy comfort of stone-milled grits with the bold, smoky flavors of Cajun cuisine.

When I cook a pot of this, I can almost hear the chatter of a family gathering, smell the slow-cooked spices filling the kitchen, and feel the warmth of a meal made with care.

This recipe is beginner-friendly but rich in tradition. The Early Bird Farm & Mill Cali Gold Grits bring a hearty, rustic texture that holds up beautifully against the smoky andouille sausage, sweet shrimp, and fresh vegetables.

It’s the kind of dish that doesn’t just fill your belly—it tells a story with every bite.

“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together.” – Guy Fieri

Let’s get into the heart of this dish and bring some Southern comfort to your kitchen.

Why You’ll Love This Recipe

Ingredients

• 2 tbsp olive oil
• 1 cup chopped yellow onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1 tbsp chopped garlic
• 1 1/2 tsp salt
• 1/8 tsp freshly ground black pepper
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/4 lb andouille sausage, sliced into 1/4-inch-thick rounds
• 1/4 lb boiled ham, diced
• 1/2 cup chopped vine-ripened tomato
• 6 cups milk (for extra creamy texture)
• 1 cup Early Bird Farm & Mill Cali Gold Grits
• 1/2 lb medium shrimp, peeled and deveined
• 1/4 cup chopped green onions (green parts only)
• 1/4 cup sharp cheddar cheese, grated

Step-by-Step Instructions

1. Build the Flavor Base
Heat the olive oil in a large pot over medium heat. Add the **onion, celery, bell pepper, and garlic**, stirring frequently. Let them soften for 3-5 minutes until fragrant. Season with **salt, black pepper, and cayenne** to build the foundation of that rich Cajun flavor.

2. Brown the Meats
Add the andouille sausage and diced ham to the pot. Let them cook for another 3-5 minutes until the sausage starts to brown and releases its smoky flavor.

3. Simmer and Infuse
Stir in the chopped tomato and milk. Lower the heat to a gentle simmer, stirring occasionally to prevent scorching.

4. Cook the Grits
Slowly pour in the Cali Gold Grits, stirring continuously to prevent clumping. Let them cook for 25-30 minutes, stirring occasionally, until they reach a smooth, creamy consistency.

5. Add the Shrimp
Gently stir in the shrimp and cook for 3-5 minutes until they turn pink and are fully cooked through.

6. The Final Touches
Sprinkle in the chopped green onions and grated cheddar cheese. Stir until the cheese melts completely. Serve immediately and enjoy!

Pro Tips for the Best Jambalaya Grits

Picture this: a steaming bowl of creamy grits, dotted with juicy shrimp, smoky sausage, and vibrant green onions. The aroma of Cajun spices fills your kitchen, promising a meal that’s both hearty and satisfying.

• Stir often: This prevents the grits from clumping and ensures a velvety texture.
• Adjust the spice: If you prefer milder flavors, reduce the cayenne. Want more heat? A dash of hot sauce will do the trick.
• Customize it: Swap shrimp for chicken or use plant-based sausage for a vegetarian-friendly twist.

FAQs

I can’t wait for you to try this recipe! Be sure to use Early Bird Farm & Mill’s Cali Gold Grits for the best results—you’ll taste the difference that organic, stone-milled grains make. Happy cooking!

Early Bird Farm Jambalaya Grits

Early Bird Farm's twist on a Cajun Favorite. Enjoy our famous grits with a Cajun twist.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Soup

Cuisine Cajun

Servings 4 people

Calories 400 kcal

Ingredients

  

1x2x3x

• 2 tbsp olive oil
• 1 cup chopped yellow onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1 tbsp chopped garlic
• 1 1/2 tsp salt
• 1/8 tsp freshly ground black pepper
• 1/2 tsp cayenne (or to taste)
• 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
• 1/2 cup peeled, seeded, and chopped vine-ripened tomato
• 6 cups milk
• 1 cup Early Bird Farm & Mill Cali Gold Grits
• 1/2 pound medium-size shrimp, peeled and deveined
• 1/4 cup chopped green onions or scallions (green part only)
• 1/4 cup sharp cheddar cheese, grated

Instructions

 

• Heat olive oil in a large pot over moderate heat.
• Add onion, celery, bell pepper and garlic and cook for 3-5 minutes, stirring frequently and season with salt, pepper and cayenne.
• Add sausage and ham and cook for another 3-5 minutes.
• Add tomato and milk, turn heat to low, and bring to a simmer.
• Once simmering, add grits and stir. Cook for 2-3 minutes.
• Add shrimp and stir.
• Cook until grits are smooth and all liquid is gone, about 30 minutes.
• Add green onions and shredded cheese, and stir in the cheese as it melts. Serve Immediately and enjoy!

Nutrition

Calories: 400kcal

Keyword cajun, jumbalaya, shrimp

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