Early Bird Farm Jambalaya Grits

Early Bird Farm's twist on a Cajun Favorite. Enjoy our famous grits with a Cajun twist.
Prep Time 10 minutes
Cook Time 20 minutes
Course Soup
Cuisine Cajun
Servings 4 people
Calories 400 kcal


  • 2 tbsp olive oil
  • 1 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1 tbsp chopped garlic
  • 1 1/2 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1/2 tsp cayenne (or to taste)
  • 1/4 pound andouille or other smoked sausage, cut crosswise into 1/4-inch-thick slices
  • 1/4 pound boiled ham, cut into small dice
  • 1/2 cup peeled, seeded, and chopped vine-ripened tomato
  • 6 cups milk
  • 1 cup Early Bird Farm & Mill Cali Gold Grits
  • 1/2 pound medium-size shrimp, peeled and deveined
  • 1/4 cup chopped green onions or scallions (green part only)
  • 1/4 cup sharp cheddar cheese, grated


  • Heat olive oil in a large pot over moderate heat.
  • Add onion, celery, bell pepper and garlic and cook for 3-5 minutes, stirring frequently and season with salt, pepper and cayenne.
  • Add sausage and ham and cook for another 3-5 minutes.
  • Add tomato and milk, turn heat to low, and bring to a simmer.
  • Once simmering, add grits and stir. Cook for 2-3 minutes.
  • Add shrimp and stir.
  • Cook until grits are smooth and all liquid is gone, about 30 minutes.
  • Add green onions and shredded cheese, and stir in the cheese as it melts. Serve Immediately and enjoy!
Keyword cajun, jumbalaya, shrimp