JMG popular Creole Recipes

---

Use your JMG to make the best tasting Shrimp & Grits!    

Ingredients:  

•  4 cups of water
• 1tbsp salt           
• 1 cup of stone-ground grits
• 2 tbsp of butter
• 1/4 cup smoked gouda cheese
• 1/4 cheddar Cheese      
• 1 cup of JMG
• 1 tbsp of chopped green onions

Cook Grits:  Bring the water to a boil in medium pot. Add salt. Slowly pour the grits into boiling water while stirring. Stir and pour gradually so you want get lumps. When all the grits are incorporated, turn down heat to a low simmer and cook grits, stirring often, for 35 minutes. Once grits are more than halfway cooked, stir in cheese.   In a separate pot warm up JM-Gumbo.       

Warm up your leftover JMG:  Serve grits in individual bowls. Pour your JM-Gumbo over grits. Garnish with chopped Green Onions.   

Note: This recipe is delicious without cheese, or any creamy cheese of your choice will go well!

Use your JMG to make delicious Creole Jambalaya!

Ingredients:

• 2 cups of JMG
• 1tbsp of butter or olive oil
• 1/2 cup of cooked long grain rice
• 1 tbsp of tomato paste
• 1/2 cup of broth
• 1 tbsp of chopped green onions

Instructions: 

In a medium to large pot over medium heat, heat butter or olive oil and stir in tomato paste until dissolved into liquid. Add your leftover JMG and rice, stir reduce heat and cover with a tight-fitting lid.  Warm until the liquid is absorbed, about 10-15mins.

Serve your Creole Jambalaya in individual bowls garnished with chopped green.

Note: This recipe is so easy to add additional protein like chicken and more shrimp, simply sauté your protein before adding to pot to simmer.

*If you like your Jambalaya spicier, please add 1 tsp of cayenne pepper and chili flakes before simmering.

Use your JMG to make the most flavorful Creole Seafood Pasta!

Ingredients:

• 8 ounces of uncooked fettuccine
• 2 cups of JMG 
• 4 tbsp butter
• 1/3 cup heavy cream
• 1/4 cup white wine
• 1 tsp of salt
• 1 tsp of red pepper flakes
• 1/4 tsp of creole seasoning
• 2tbsp of tomato paste
• 1tbsp Chopped Italian parsley or Basil
• 2/3 cup Grated Parmesan Cheese

Instructions:

Cook fettuccine or your pasta of choice according to package directions.

In a medium to large pot melt butter, stir in tomato paste, cream, wine, creole seasoning, pepper flakes and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6minutes then add in JMG. 

Drain fettuccine and toss with JMG mixture.