Cheesy Jambalaya Grits

Here is my favorite jambalaya grits recipe, with creamy stone-ground grits loaded with andouille sausage, ham, shrimp, and all the classic Cajun spices that make jambalaya so good.

This dish is my go-to when I want something hearty and comforting but don’t feel like spending hours in the kitchen. It’s basically two Southern classics rolled into one bowl, and my family requests it at least once a month.

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What Kind of Grits Should I Use?

This recipe calls for quick-cooking grits, which are perfect when you want a comforting bowl of jambalaya grits without spending all day in the kitchen. Quick-cooking grits are more finely ground than stone-ground or regular grits, so they cook up in just a few minutes instead of 30-45 minutes. You can find them in most grocery stores right next to the oatmeal or in the Southern foods section. If you only have regular grits on hand, you can still use them, but you’ll need to adjust your cooking time and liquid amounts according to the package directions. Just avoid instant grits for this recipe, as they tend to get mushy and won’t give you that nice, creamy texture you’re looking for.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Quick-cooking grits: This is one ingredient you shouldn’t substitute – quick-cooking grits are essential for the right texture and cooking time. Regular stone-ground grits will need much longer to cook and different liquid ratios.
• Andouille sausage: If you can’t find Andouille, try smoked kielbasa or chorizo for a similar smoky kick. In a pinch, regular smoked sausage works too, though you might want to add a bit more Cajun seasoning.
• Shrimp: Chicken cut into bite-sized pieces makes a great substitute. Just cook it a bit longer (about 5-7 minutes) until it reaches 165°F internally.
• White cheddar cheese: Yellow cheddar, Monterey Jack, or pepper jack all work well here. Pepper jack adds extra heat if you like things spicy.
• Milk: You can use all water instead of milk for a lighter version, or try half-and-half for extra creaminess. Just keep the total liquid at 5 cups.
• Green bell pepper: Red or yellow bell peppers work just as well, or use a mix for more color. Some folks even add a bit of celery for that classic jambalaya flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake with jambalaya grits is adding the grits to cold liquid instead of bringing your water and milk to a simmer first, which leads to clumpy, unevenly cooked grits that never quite come together.

Another common error is overcooking the shrimp – since they only need about 3 minutes to turn pink and opaque, keep a close eye on them and remove the pot from heat as soon as they’re done to avoid rubbery, tough shrimp.

Don’t skip stirring the grits frequently during those 4 minutes of cooking, as they can stick to the bottom of the pot and burn, giving your whole dish a bitter taste.

For extra creamy results, add the cheese off the heat and stir gently until it melts, which prevents the cheese from becoming grainy or separating.

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What to Serve With Jambalaya Grits?

Since jambalaya grits are already pretty hearty and loaded with sausage, ham, and shrimp, I like to keep the sides simple and fresh. A crisp green salad with a tangy vinaigrette helps cut through the richness of the cheesy grits and balances out all those bold Cajun flavors. If you want something warm on the side, some buttery cornbread or biscuits are perfect for soaking up any extra sauce at the bottom of your bowl. For a true Southern breakfast or brunch spread, add some scrambled eggs on the side, or if you’re serving this for dinner, roasted okra or sautéed collard greens make great veggie options.

Storage Instructions

Store: Keep your leftover jambalaya grits in an airtight container in the fridge for up to 3 days. The grits will thicken up as they cool, which is totally normal. Just know that the shrimp are best enjoyed fresh, so if you’re planning to make this ahead, consider adding them right before serving instead.

Freeze: I don’t recommend freezing this dish because the shrimp and grits don’t hold up well in the freezer. The texture of both can get a bit grainy and mushy after thawing, so it’s best to enjoy this one fresh or within a few days from the fridge.

Reheat: Warm up your grits on the stovetop over medium-low heat, adding a splash of milk or water to loosen them back up. Stir frequently so they don’t stick to the bottom of the pan. You can also microwave individual portions, stirring every 30 seconds and adding a little liquid to get them creamy again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 90-105 g
• Fat: 95-110 g
• Carbohydrates: 175-200 g

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced 1/2-inch
• 1/2 large green pepper, diced 1/2-inch
• 1 large andouille sausage link, sliced 1/4-inch
• 2/3 cup diced ham
• 3 cloves garlic, minced
• 3 cups water
• 2 cups whole milk
• 1 tsp salt
• 1.5 cups old fashioned grits
• 1 tsp Cajun seasoning
• 3/4 tsp TABASCO sauce
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 0.6 lb shrimp, peeled and deveined
• 1 large tomato, chopped
• 1 cup shredded white cheddar cheese
• 3 green onions, sliced

Step 1: Build the Jambalaya Base with Sausage and Ham

• 1 tbsp olive oil
• 1 medium onion, diced 1/2-inch
• 1/2 large green pepper, diced 1/2-inch
• 1 large andouille sausage link, sliced 1/4-inch
• 2/3 cup diced ham
• 3 cloves garlic, minced

Heat the olive oil in a large pot over medium-high heat.

Once shimmering, add the diced onion and green pepper, cooking for about 4 minutes until they begin to soften and release their aromatics.

Stir in the sliced andouille sausage and diced ham, cooking for 2 minutes to allow the sausage to brown slightly and render its flavorful oils.

Add the minced garlic and cook for 1 minute more until fragrant.

This foundational step builds deep, savory flavors that will infuse the entire dish.

Step 2: Create the Grits Foundation

• 3 cups water
• 2 cups whole milk
• 1 tsp salt
• 1.5 cups old fashioned grits
• 1 tsp Cajun seasoning
• 3/4 tsp TABASCO sauce
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme

Pour the water and milk into the pot with the jambalaya base, then add the salt.

Bring to a simmer over medium heat.

Once simmering, slowly whisk in the grits while stirring constantly to prevent lumps from forming.

Add the Cajun seasoning, TABASCO sauce, black pepper, and dried thyme.

Continue cooking and stirring for about 4 minutes until the grits begin to thicken and the flavors meld together.

I like to use a wooden spoon for this step—it gives me better control and helps me feel when the grits are reaching the right consistency.

Step 3: Add Shrimp and Tomato for Freshness

• 0.6 lb shrimp, peeled and deveined
• 1 large tomato, chopped

Gently stir in the peeled and deveined shrimp and chopped tomato into the grits mixture.

Cook for 3 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.

Be careful not to overcook the shrimp—it becomes tough and rubbery if left in the pot too long.

The tomato will begin to break down slightly and add brightness to balance the rich, savory elements.

Step 4: Finish with Cheese and Garnish

• 1 cup shredded white cheddar cheese
• 3 green onions, sliced

Remove the pot from heat and stir in the shredded white cheddar cheese until completely melted and incorporated.

The residual heat will melt the cheese smoothly without risk of scorching.

Fold in the sliced green onions gently, reserving a small handful for garnish if desired.

I find that adding the green onions at the very end preserves their fresh flavor and color, rather than cooking them down with everything else.

Cheesy Jambalaya Grits

Delicious Cheesy Jambalaya Grits recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 22 minutes mins

Servings 6 servings

Calories 2100 kcal

Ingredients

  

• 1 tbsp olive oil
• 1 medium onion, diced 1/2-inch
• 1/2 large green pepper, diced 1/2-inch
• 1 large andouille sausage link, sliced 1/4-inch
• 2/3 cup diced ham
• 3 cloves garlic, minced
• 3 cups water
• 2 cups whole milk
• 1 tsp salt
• 1.5 cups old fashioned grits
• 1 tsp Cajun seasoning
• 3/4 tsp TABASCO sauce
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 0.6 lb shrimp, peeled and deveined
• 1 large tomato, chopped
• 1 cup shredded white cheddar cheese
• 3 green onions, sliced

Instructions

 

• Heat the olive oil in a large pot over medium-high heat. Once shimmering, add the diced onion and green pepper, cooking for about 4 minutes until they begin to soften and release their aromatics. Stir in the sliced andouille sausage and diced ham, cooking for 2 minutes to allow the sausage to brown slightly and render its flavorful oils. Add the minced garlic and cook for 1 minute more until fragrant. This foundational step builds deep, savory flavors that will infuse the entire dish.
• Pour the water and milk into the pot with the jambalaya base, then add the salt. Bring to a simmer over medium heat. Once simmering, slowly whisk in the grits while stirring constantly to prevent lumps from forming. Add the Cajun seasoning, TABASCO sauce, black pepper, and dried thyme. Continue cooking and stirring for about 4 minutes until the grits begin to thicken and the flavors meld together. I like to use a wooden spoon for this step—it gives me better control and helps me feel when the grits are reaching the right consistency.
• Gently stir in the peeled and deveined shrimp and chopped tomato into the grits mixture. Cook for 3 minutes, stirring occasionally, until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp—it becomes tough and rubbery if left in the pot too long. The tomato will begin to break down slightly and add brightness to balance the rich, savory elements.
• Remove the pot from heat and stir in the shredded white cheddar cheese until completely melted and incorporated. The residual heat will melt the cheese smoothly without risk of scorching. Fold in the sliced green onions gently, reserving a small handful for garnish if desired. I find that adding the green onions at the very end preserves their fresh flavor and color, rather than cooking them down with everything else.