Whether it’s Mardi Gras or you’re just craving the savory tastes of great Southern cooking, jambalaya on the grill is sure to delight. This hearty dish is surprisingly easy to make but looks incredibly impressive to serve a crowd. Invite your party to dig in… and let the good times roll!
Makes: 1 large skillet
- 1 lb. skinless, boneless chicken breasts
- 1 lb. sausage
- ½ lb. raw shrimp, peeled and deveined
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 celery stalks, chopped
- 5 garlic cloves, minced
- 3 tbsp. tomato paste
- 1 cup cherry tomatoes, halved
- 2 tsp. garlic powder
- 2 tsp. oregano
- 2 tsp. paprika
- ½ tsp. tabasco sauce
- ¼ tsp. cayenne pepper
- 1 cup long-grain rice
- 2 ½ cups chicken stock
- ½ cup fresh parsley or cilantro
- Olive oil for cooking
- Salt & pepper to taste
- Preheat grill to medium-high, placing a large cast iron skillet on the grate to heat the pan.
- Brush the chicken with olive oil, salt and pepper; grill seasoned chicken and sausage until cooked. Remove from grill and set aside to cool, cutting in bite-sized pieces when it’s cool enough to handle.
- Add olive oil to the bottom of the hot skillet, and then add onion, pepper, celery and garlic. Cook until softened for about 5 minutes, stirring frequently.
- Add the tomato paste, cherry tomatoes and all spices, stirring to incorporate.
- Stir in rice and chicken stock, and then bring the mixture to a simmer. Remove the pan carefully from the heat, cover with lid or foil and allow to simmer until all of the liquid is absorbed, about 30 minutes.
- When the rice is nearly done, brush the shrimp with olive oil, salt and pepper, and then grill quickly until just cooked.
- Stir the shrimp gently into the rice mixture, top with fresh herbs and serve.