CHICKEN AND SHRIMP JAMBALAYA

Chicken and Shrimp Jambalaya

INGREDIENTS:

  • 2lbs. andouille sausage, sliced

  • 2lbs. shrimp, peeled & deveined

  • 3lbs. chicken thighs, cubed

  • 3 cups onion, diced

  • 2 cups celery, diced

  • 2 cups bell pepper, diced

  • 1 tbsp cumin

  • 1 tbsp coriander

  • 1 tbsp chipotle pepper, ground

  • 1 tsp cayenne pepper

  • 1 tbsp black pepper

  • 1 tbsp kosher salt

  • 10oz white wine

  • 28oz crushed tomatoes

  • 96oz chicken stock

  • 5 cups white rice

  • 1 cup green onion, sliced

Note: Try this recipe with  2 tbsp Ben's Heffer Dust and 1 tbsp Durty Gurl Bloody Mary Rub replacing salt and pepper.

INSTRUCTIONS:

  1. Preheat Matador to high heat.

  2. Add the sliced sausage and cook for 3-4 minutes, then move to the outer ring.

  3. Add the cubed chicken thighs and sear 2-3 minutes, then move to the front row.

  4. Add the onion, celery, bell pepper, garlic, and spices, then cook until tender (4-5 minutes).

  5. Combine all the ingredients, add the crushed tomatoes, white wine, and chicken stock, then allow the mixture to simmer while covered for 15-20 minutes.

  6. Add the rice and cook while covered for 20 minutes, stirring every 5 minutes.

  7. Add the shrimp to the top, cover, and turn off the heat, allowing the jambalaya to rest for 20 minutes before serving.

  8. Top with sliced green onions.

Durty Gurl Bloody Mary Rub
Ben's Heffer Dust
RT-G450 MATADOR
RT-700 WOOD PELLET GRILL
RECTEQ ICER CAMOUFLAGE
RT-590 WOOD PELLET GRILL
RECTEQ ICER RED BLACK
RT-340 V2 Atomic Transparent copy
RECTEQ ICER RED WHITE BLUE
RT-B380 BULLSEYE WOOD PELLET GRILL