Fustini's Oils and Vinegars
Jambalaya Grits

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Jambalaya Grits


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Jambalaya Grits

Submitted by Corporate Chef Andy Stewart



  • 1 tablespoon Fustini’s Garlic olive oil
  • 1 teaspoon Fustini’s Cayenne Crush olive oil
  • 1 small onion, finely diced
  • 1/2 cup celery, fine dice
  • 1/2 cup green bell pepper, finely diced
  • salt and pepper
  • 1/4 pound Andouille sausage, finely diced
  • 1/4 pound cooked ham, finely diced
  • 1/2 cup whole peeled tomatoes, squeezed
  • 6 cups milk
  • 2 cups quick-cooking white grits
  • 12 large shrimp, peeled and deveined - tail on
  • 4 green onion, thinly sliced
  • 1/2 cup grated white cheddar cheese


Adapted from Emeril Lagasse, photo by Kady W.


Step 1. 

Heat Fustini’s Garlic olive oil and Cayenne olive oil in a large pot over moderate heat and add onion, celery, and bell pepper.  Cook for 3-5 minutes, stirring frequently and season with salt and pepper.  Add the Andouille and ham and cook for another 3 to 5 minutes.  Add tomato and milk, turn heat to low, and bring to a simmer.  Once simmering, add grits and stir. Cook for 2 minutes and add shrimp and stir.  Cook until grits are smooth and all liquid is gone.  Add green onions and cheddar cheese and stir to melt the cheese.  Serve immediately.

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