Jambalaya Grits

Jambalaya Grits

When cooking bacon for breakfasts or for other purposes always keep next to your stove a bacon grease can.They're little round cans with a strainer that fits into the top of it so you can always have your bacon grease right there ready. I have found that if it's cool in the kitchen bacon grease does not need to be refrigerated but to be on the safe side you should refrigerated anywayI If you cook more bacon than you need for your recipe crumble it and put it into a jar and keep that in the refrigerator or freezer and it will keep for a long time. That way you always have your bacon to dress salads or any dish that you may make that requires bacon topping or sprinkles.

-Sweet Mama Janisse



For 6 people ()


  • 2 tablespoon(s) bacon grease
  • 2 tablespoon(s) flour
  • 0.5 cup(s) chopped onion
  • 1 green pepper, chopped
  • 0.5 cup(s) chopped celery
  • 3 fresh tomatoes, peeled and chopped
  • 1 cup(s) ground ham
  • bacon, cooked and crumbled

Jambalaya Grits Directions

  1. In a heavy skillet, heat bacon grease and gradually add flour, stirring constantly, until roux becomes light brown.
  2. Add onion, green pepper and celery; cook 5 minutes.
  3. Cook grits according to package directions and add to roux.
  4. Add tomatoes and ham. Sprinkle with bacon and serve immediately.

Nutrition facts

(lactose free)