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Backyard Jambalaya




Difficulty:Easy
Prep Time:25 Minutes
Cook Time:30 Minutes
Serves:10

Nutritional Information

A Louisiana Creole dish of Spanish and French influence made on the EGG.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breast
  • 1 pound sliced smoked sausage (we used andouille)
  • 2 tablespoons bacon drippings
  • 1 small onion, peeled, cut in half with the root end intact
  • 4 each celery stalks
  • 1 each bell pepper, cut into planks
  • 1/4 cup garlic, minced
  • 4 cups chicken stock
  • 1/2 cup green onions, sliced
  • 1/4 cup fresh parsley, chopped
  • to taste kosher salt
  • to taste cayenne pepper
  • to taste your favorite hot sauce
  • 2 1/2 cups Minute Rice
  • 1 pound jowl bacon, diced and cooked crisp
  • 2-3 tablespoons Dizzy Pig Rub, Cow Lick

Directions

  • 1. Preheat EGG to 375 degree using direct heat and cast iron grate. Grill the onions, celery and bell peppers until nicely charred. Remove from the EGG. Let cool slightly and cube all the vegetables. Set aside. Lightly oil the chicken breast and grill each side 3-4 minutes. Remove from the EGG and let cool slightly. Small dice the chicken breast and Set aside.
  • 2. Adjust temperature to 375 degrees F, convert EGG to indirect heat with plate setter feet up. Preheat cast iron dutch oven directly on the plate setter.
  • 3. Heat bacon drippings in the cast iron dutch oven. Add grilled chicken breast and smoked sausage and saute for 5-10 minutes. Continue to saute until dark brown on all sides and some pieces are sticking to the bottom of the pot. This is very important as the brown color of the jambalaya is derived from the color of the meat.
  • 4. Add the grilled vegetables and the minced garlic. Continue to cook until all the vegetables are well caramelized and tender. Add the chicken stock, cover with the lid and bring to a rolling boil. Uncover and add the rice. Shut down the EGG and let sit 5-10 minutes. Remove dutch oven from the EGG. Season to taste with kosher salt, cayenne pepper, and your choice hot sauce. Serve hot, garnished with the green onions and parsley.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828