Grilled Jambalaya

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                 Celery, 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 the grill is hot, add in the Lodge Dutch Oven, on the 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 it with stock
– Check for heat level and adjust to suit your taste
• Remove from the heat using a towel or hot pad, and place the 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