Jambalaya & Cheesy Grits


  1. Heat soup per directions, once soup boils, add roux slowly, keep stirring so no lumps. Set aside
  2. Cook grits per directions and set aside, but make them a little stiff. Pour Jambalaya mixture over warm grits (Firm). Sprinkle shredded cheese over mixture and bake in preheated 350 degree oven for 15 minutes, until cheese is golden brown.
  3. Garnish with chopped parsley and let stand for 5 minutes prior to enjoying.


  • 1 pouch Campbells® Reserve Jambalaya, thawed
  • 2 cups cheese, cheddar , white, shredded
  • 4 cups old fashioned grits, raw
  • 1 tbsp parsley, chopped
  • 1 cup roux, brown