Shrimp Jambalaya with Grits

shrimp jambalaya with grits
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tablespoons flour
  • Salt and pepper
  • 8 ounces frozen okra, thawed and patted dry
  • 6 tablespoons butter
  • 3/4 cup quick-cooking grits
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 28 ounce can crushed tomatoes
  • 1/2 teaspoon cayenne pepper
  • 1/2 pound medium shrimp, chopped


In a medium bowl, season the flour with salt and pepper. Add the okra and toss to coat.

In a large skillet, melt 1 tablespoon butter over medium-high heat. Add the okra and cook, stirring occasionally, until golden, 3 to 5 minutes. Transfer the okra to a plate and reserve the skillet.

In a small saucepan, bring 3 cups water to a boil. Stir in the grits, lower the heat, cover and simmer until thickened, about 7 minutes. Stir in 4 tablespoons butter; season with salt and pepper.

Meanwhile, in the reserved skillet, melt the remaining 1 tablespoon butter over medium-high heat. Add the onion and bell pepper and cook, stirring, until browned, about 10 minutes. Stir in the tomatoes and cayenne. Bring to a boil and cook, stirring, until the mixture is slightly reduced, about 5 minutes. Lower the heat to medium, add the shrimp and simmer until the shrimp are just cooked, about 3 minutes. Stir in the okra and season with salt and pepper. Serve over the grits.