Kellie's Famous Grit Jambalaya



  • 2 tablespoons butter
  • 1 pound chicken breast, cut into bite-sized pieces
  • 1/2 pound andouille sausage, sliced in 1/4 inch slices
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 stalk celery, diced
  • 1 cup long grain white rice
  • 1 14.5 ounce can diced tomatoes
  • 2 tablespoons Creole seasoning (see recipe below)
  • 1-2 teaspoons Crum's Grit Sauce
  • 1 teaspoon Worcestershire sauce
  • 2 cups chicken broth
  • 2 bay leaves
  • 3/4 teaspoon salt
  • 1/2 pound medium raw shrimp, deveined + tails removed
  • 4 green onions, thinly sliced


For the Creole Seasoning:

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons sweet paprika powder
  • 1½ teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon cayenne pepper
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper


  1. Combine all the spices.
  2. Place the chicken in a bowl with 1 tablespoon of the Creole seasoning. Set aside.

  3. Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.

  4. Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add the rice, diced tomatoes, remaining tablespoon of Creole seasoning, hot sauce, Worcestershire sauce, salt and pepper and stir to combine. Add the chicken broth and bay leaves.

  5. Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender.

  6. Serve sprinkled with some sliced green onions.

Grilled Buffalo-style Ribeyes with Blue Cheese Butter



  • 4 (12-ounce) Angus Beef ribeye steaks
  • 1 cup Grim Sauce (substitute for Grit for an extra kick or Gold for medium heat)
  • ½ cup reduced sodium soy sauce
  • ½ cup vegetable oil, divided
  • 5 cloves garlic, finely chopped
  • 2 tablespoons chili powder
  • 3 teaspoons black pepper, divided
  • 1 stick (4-ounces) unsalted butter, at room temperature
  • 4 ounces crumbled blue cheese
  • ¼ teaspoon granulated garlic
  • 6 stalks celery
  • 1 bunch carrots with tops (6 slim carrots)
  • 1 teaspoon salt


  1. In a medium bowl, whisk together hot sauce, soy sauce, ¼ cup vegetable oil, crushed garlic, chili powder and 2 teaspoons black pepper.
  2. Place steaks in a large zipper-locking plastic bag and pour in half of marinade. Seal and refrigerate for at least 30 minutes, or up to 3 hours.
  3. Combine butter, blue cheese, granulated garlic and ½ teaspoon black pepper.
  4. Roll with plastic wrap into a log shape, 1-inch in diameter; refrigerate 2 hours or until butter is firm.
  5. Preheat grill or broiler to high (450°F). If using grill, keep one third of grill off. Trim root end from celery stalks, keeping any leaves at top of stalks intact. Toss celery stalks and carrots, with their tops intact, in remaining oil and season with salt and ½ teaspoon pepper. Grill or broil until vegetables are lightly charred but still retain some crispness; set on cool side of grill or turn oven off.
  6. Warm reserved sauce in a small saucepan over low heat.
  7. Remove steaks from marinade, pat dry and grill to desired doneness; about 3-4 minutes per side for medium rare (internal temperature of 125°-130°F).
  8. Remove steaks from grill and rest for 5 minutes.
  9. Serve steaks over carrots and celery, topping with sauce and sliced blue cheese butter. (Reserve extra blue cheese butter for another use.)

Mini Buffalo Mac n' Cheese Cakes



  • 1 box macaroni and cheese dinner mix
  • 6 cups water
  • 2 tbsp. milk
  • 1 tbsp. butter
  • 1 cup shredded cheddar cheese
  • 1/4 cup Crum’s Grit sauce
  • 1 cup all purpose flour
  • 1 large egg, beaten
  • 6 oz. can French fried onions, crushed
  • Blue cheese salad dressing



  1. In a large saucepan over high heat, bring water to a boil and add pasta from boxed macaroni. Cook pasta until al dente (7-10 minutes) and then drain. Add next two ingredients and powdered cheese packet from boxed macaroni mix, stirring until smooth and all pasta is fully coated. Fold shredded cheese into the macaroni mixture.
  2. Grease mini muffin tin and scoop 2 tbsp. of pasta mixture into each cup, pressing in firmly to create mini cakes. Cover pan and refrigerate for a minimum of 3 hours.
  3. Using four bowls, create a dredging station of egg, flour, hot sauce, and French fried onions. Remove chilled macaroni cakes from muffin cups and dip in hot sauce, then into flour to coat. Next, dip into beaten egg and then crushed onions. Place each of the breaded macaroni cakes onto a lightly greased sheet tray. Bake 12-15 minutes at 400 degrees until golden brown. Makes 24 cakes.
  4. Serve with dressing as dip.