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Smothered Grits with Jalapeno Sausage and Bacon


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Rate this recipe 4.4/5 (10 Votes)


  • 1 lb. smoked jalapeno sausage, sliced into 1/2 inch on the diagonal
  • 1 pack of thick cut bacon, diced
  • 1 tsp. creole seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 bell pepper, diced
  • 1/2 red onion, diced
  • 1 stalk celery, diced
  • 1 fresh jalapeno (seeded), diced
  • 3 cloves garlic, minced
  • 1/2 cup diced green onions
  • extra virgin olive oil
  • cooked grits (recipe below)
  • For the Grits
  • 1 c. grits
  • 1 stick butter
  • 1 c. heavy cream
  • 2 c. chicken broth
  • 1 c. water
  • 1/2 c. milk
  • 1 tsp. black pepper
  • 1 tsp. creole seasoning
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 c. jack cheese, grated
  • 1/2 c. sharp cheddar cheese


Servings 4
Preparation time 15mins
Adapted from


Step 1

Add a couple of tablespoonfuls of extra virgin olive oil to a skillet over medium heat. Add diced bacon and fry until crispy. Drain bacon, reserve a couple of tablespoonfuls of bacon grease.

Add sliced sausage to pan and cook for about 7 minutes until sausage is browned nicely. Add all vegetables and seasonings to pan except garlic.

Cook for about 5 minutes, add garlic, cook for a couple of minutes more. Serve over grits. Topped with bacon.

To prepare grits, in a large pot bring all liquids to boil, add butter and seasonings. Slowly stir in grits while whisking nonstop for about two minutes.

Reduce heat to low and cook grits, stirring occasionally for about 20 minutes. Adding extra broth as needed to keep the grits thin. Add cheese and whisk well, add more broth if needed and eat up!


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