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.