Jambalaya Grits

 Jambalaya Grits was my contribution to the New Year's Eve

festivities with friends.

Lots of fun was had by all.

Great food, a bit too much wine & champagne.

The recipe is from the Junior League of New Orleans.

2 tablespoons bacon grease
2 tablespoons flour ( whole wheat is what I used)
1/2 cup chopped onion
1 green pepper, chopped
1/2 cup chopped celery
1 cup quick grits
3 fresh tomatoes, peeled & chopped (approx 1 cup)
1 cup ground ham
Bacon, cooked & crumbled as garnish
1 green onion chopped as garnish

In a heavy skillet, heat bacon grease & gradually add flour, stirring constantly until roux becomes light brown. Add onion, green pepper, and celery; cook 5 minutes. Cooks grits according to package directions and add to roux. Add tomatoes and ham. Sprinkle with bacon & chopped onions & serve. Serves 6.

I am suffering greatly from allergies right now

and by the end of the party I had almost lost my voice.

It isn't much better today and for the first time

since I've been with the G-man I missed the official

Audubon bird count for Bastrop County.

Because we have a cold front in today with a good bit of wind

most of the birds were hunkered down somewhere

trying to keep warm.

I've been watching movies on TV today and 

following the birds example I am hunkered down keeping warm.

Happy New Year!

Jambalaya Grits for a Cold Day Brunch or Dinner

Photo of Shrimp Jambalaya Grits

From: Jambalaya Cookbook

Yield: Serves 6


Ingredients:

2 Tablespoon bacon grease (I sometimes make my roux with olive oil rather than bacon grease)

2 Tablespoons flour (I use whole wheat flour)

½ cup chopped onion

1 green bell pepper, chopped

½ cup chopped celery

1 cup quick grits (better to use regular grits than "quick" grits---cook according to package directions)

3 fresh tomatoes, peeled and chopped (about 1 cup)

1 cup ground ham (diced ham can be used, but ground makes the flavor saturate the dish)

Bacon, cooked to crispy and crumbled

(Occasionally I add andouille sausage, sliced & quartered, which adds a spiciness to the dish.)


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.