Grilled Jambalaya

Kick it into high gear with some great flavors, we use Tasso Ham, Bacon and Andouille sausage in this recipe to get that true Cajun flavor. The Lodge Cast Iron Dutch oven is a perfect way for us to cook this dish while using our Big Green Egg to add that final smoky flavor.

  • Yield: 8 people
    Prep time: 30 Minute Prep
    Total time: 20-30 Minutes Cook Time

Prep Directions:
• See above for all prep directions – under Prep Notes


Measure    � Ingredient                                        Prep Notes       �

8 oz wt                 � Bacon, Applewood, Thick Cut                            Cut into ¼” strips         �
8 oz wt                  Ham,� Tasso                                                                Julienne Cut                            �
8 oz wt                 � Sausage, Andouille                                                 Sliced ½” Bias cut                       �
1 lb                        � Chicken, Thigh, Boneless, Skinless                  Cut into 1” Cubes
1 ½ cup                � Onion, Yellow                                                           Diced                             �
1 ½ cup                � Pepper, Bell, Green                                                Diced                             �
1 ½ cup                 C elery, Cleaned                                                        Diced – with leaves                  �
2 Tbsp                  � Garlic, Fresh                                                              Minced                                     �
2 Tbsp                  � Bayou Dust – 5280 Culinary Rub
1 tsp                      � Dried Italian Herbs                                                 Or to Taste
Taste                     Hot Sauce, choice of brand                                  Choice of heat level

1 can                      Tomatoes, Fire Roasted, Diced                           14/15 oz cans

1 can                      Tomato, Fire Roasted, Crushed                          14/15 oz cans
2-4 cups                Stock, Chicken                                                           Adjust thickness with stock
2 Ea                        Bay Leaves


Cooking Directions:
• Preheat your Weber Kettle or Big Green Egg to 500 degrees
• Add wood chunks if desired – We recommend Pecan
• Once grill is hot, add in the Lodge Dutch Oven, on grill grate, without lid and heat for 10 minutes
• Add the bacon and saute for 5 minutes to render some fat
• Add the tasso ham, andouille and chicken. Saute for 5-8 minutes or until sausage starts to brown
• Add the vegetables and garlic and cook for 5 minutes or until veggies are soft
• Add the Seasonings, herbs, hot sauce, tomatoes, stock and bay leaf
• Close the cover of the grill to allow the jambalaya to smoke for about 10 minutes
• Open the grill and stir the mixture
• Put the cover on the Dutch oven, close the grill and allow to cook for 10-15 minutes
• Open the grill and using a towel or hot pad, open the Dutch oven and check the jambalaya
– Check for liquid level – cook more if thicker jambalaya is desired
–  Check for seasoning level and adjust to suit your taste. If too thick, adjust with stock
– Check for heat level and adjust to suit your taste
• Remove from the heat using a towel or hot pad, place Dutch oven on a heat safe surface
• Remove the lid and add a ladle for serving

Cooking Notes:
o Serve this with steamed white rice, brown rice or dirty rice

Grills / Grill Gear Used:
• Weber Kettle� 
• Big Green Egg
• Pecan wood chunks
• Lodge 7qt Cast Iron Dutch Oven�

Products Used:
• Bayou Dust – 5280 Culinary Ace