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 mins
Cook Time 20 mins
Course Soup
Cuisine Cajun
Servings 4 people
Calories 400 kcal


  • 1 tbsp olive oil
  • 1 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1 1/2 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1/2 tsp cayenne
  • 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 tbsp chopped garlic
  • 1/2 cup peeled, seeded, and chopped vine-ripened tomato
  • 6 cups milk
  • 1/2 pound medium-size shrimp, peeled and deveined
  • 1/4 cup chopped green onions or scallions (green part only)
  • 1/4 pound sharp white cheddar cheese, grated


  • Position a rack in the upper third of the oven. Preheat the oven to 450 degrees F. Thoroughly coat with nonstick spray a heavy 9-inch skillet, preferably cast-iron, or less desirably, an 8 X 8-inch glass baking pan.
  • In a large bowl whisk together all dry ingredients.
  • In a separate bowl whisk eggs until foamy, then whisk in the buttermilk. 
  • Add the wet ingredients to the dry ingredients and whisk just until blended. Pour the batter into the skillet or pan. 
  • Bake until the top is browned and the center feels firm when pressed, 20 to 25 minutes. Serve immediately from the pan, cut in wedges or squares.
Keyword cajun, jumbalaya, shrimp