Best 3 Jambalaya Grits Casserole Recipes

Indulge in the savory fusion of flavors with Jambalaya Grits Casserole, a delightful dish that combines the vibrant essence of Cajun and Southern cuisines. This tantalizing casserole features tender grits infused with aromatic spices, succulent shrimp, flavorful chicken, and a medley of vegetables, all enveloped in a rich and creamy sauce. Its enticing aroma will fill your kitchen and captivate your senses, inviting you to savor every bite. This recipe also includes variations to cater to diverse preferences, such as a vegetarian option with hearty portobello mushrooms instead of meat, and a spicy version that adds a fiery kick with the addition of diced jalapeños. Whether you're a fan of classic comfort food or seeking a unique culinary experience, Jambalaya Grits Casserole promises an unforgettable taste adventure.

Let's cook with our recipes!

JAMBALAYA CASSEROLE

Jambalaya Casserole image

Whenever family and friends get together, this is the dish I am asked to prepare. It's delicious, economical and easy to fix. -Evelynn Anderson Lugo Kenner, Louisiana

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 3 casseroles (8 servings each).

Number Of Ingredients 16

Ingredients

3 large onions, chopped
3 large green peppers, chopped
3 celery ribs, chopped
1-1/2 cups butter
12 garlic cloves, minced
3 pounds smoked sausage, cut into 1/2-inch slices
9 cups chicken broth
6 cups uncooked long grain rice
3 cups chopped fresh tomatoes
1-1/2 cups chopped green onions
1/2 cup minced fresh parsley
3 tablespoons Worcestershire sauce
3 tablespoons hot pepper sauce
3 tablespoons browning sauce, optional
1 tablespoon salt
1 tablespoon pepper

Steps:

In several large skillets, saute the onions, green peppers and celery in butter until crisp-tender. Add garlic; cook 1 minute longer. Place in several large bowls; stir in the remaining ingredients., Transfer to three greased shallow 3-qt. baking dishes. Cover and bake at 375° for 45-50 minutes or until rice is tender, stirring twice.

Nutrition Facts : Calories 483 calories, Fat 27g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 1448mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

JAMBALAYA GRITS

Jambalaya Grits image

Jamabalaya Grits have all the flavor of jambalaya but use grits as a base instead of rice.

Provided by Christin Mahrlig

Categories Breakfast Main Dish

Time 28m

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 medium yellow onion, (chopped)
1/2 green bell pepper, (chopped)
1 Andouille sausage link, (cut in half lengthwise and then into 1/4-inch thick half-moon shapes)
2/3 cup diced ham
2 garlic cloves, (minced)
3 cups water
2 cups milk
3/4 teaspoon salt
1 1/2 cups quick-cooking grits
1/2 teaspoon Cajun or Creole seasoning
1/2 teaspoon Tabasco sauce
1/4 teaspoon black pepper
1/2 pound medium shrimp, (peeled and deveined)
1 tomato, (chopped)
1 cup shredded white cheddar cheese
3 green onions, (sliced)

Steps:

In a Dutch oven or large, heavy pot heat the olive oil over medium-high heat.
Add onion and green pepper and cook until soft, about 4 minutes.
Add Andouille sausage and ham and cook for 2 minutes, stirring occasionally.
Add garlic and cook 1 minute.
Add water, milk, and salt and bring to a simmer. Gradually stir in grits.
Add TABASCO sauce, Creole or Cajun seasoning, and pepper. Cook, stirring frequently for about 4 minutes.
Stir in shrimp and tomato and cook for another 3 minutes, or until shrimp are cooked through.
Stir in cheese and green onions. Serve.

OVEN BAKED JAMBALAYA

Oven Baked Jambalaya image

Impress your family and friends when you serve this classic and flavorful Creole dish and best of all, it's easily made in the oven. I brought a huge roaster pan full to a neighborhood fish fry and needless to say, there were no leftovers. Follow the link for the Creole Seasoning Blend, and make your very own seasoning!

Provided by JOSLYN

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 2h45m

Yield 16

Number Of Ingredients 16

Ingredients

½ cup butter
1 large onion, diced
1 large green bell pepper, chopped
4 stalks celery, chopped
4 cloves garlic, minced
1 (6 ounce) can tomato paste
3 leaf (blank)s bay leaves
3 tablespoons Creole seasoning blend (such as the one linked in the footnote)
4 teaspoons Worcestershire sauce
2 (28 ounce) cans whole peeled tomatoes
7 cups chicken stock
3 cups chopped cooked ham
3 cups cooked andouille sausage, sliced
3 cups cooked chicken, cut into bite-sized pieces
3 cups frozen cooked shrimp
4 cups uncooked long-grain white rice

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

Nutrition Facts : Calories 541.1 calories, Carbohydrate 47.6 g, Cholesterol 124.7 mg, Fat 25.8 g, Fiber 2.6 g, Protein 28.5 g, SaturatedFat 10.1 g, Sodium 1857.9 mg, Sugar 5.3 g

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your jambalaya grits casserole. Look for juicy shrimp, tender chicken, and flavorful vegetables.
Don't be afraid to experiment: There are many ways to make jambalaya grits casserole, so feel free to adjust the recipe to your liking. You can add more or less spice, use different types of meat or vegetables, or even add a different type of cheese.
Make sure the grits are cooked through: Grits can take a while to cook, so make sure you give them enough time to soften before adding them to the casserole. Otherwise, they will be crunchy and unpleasant to eat.
Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
Serve the casserole hot: Jambalaya grits casserole is best served hot and fresh out of the oven. Leftovers can be stored in the refrigerator for up to 3 days, but they may not be as flavorful as when they were first made.

Conclusion:

Jambalaya grits casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover jambalaya or grits, and it is also a great dish to serve for a crowd. With its rich flavors and creamy texture, jambalaya grits casserole is sure to be a hit with everyone who tries it.