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Jambalaya idea

I want to try this tonight if I get home early enough.

Egg at 400 direct.

Ham steak
chicken breasts with cajun seasoning on it
sausage

Cauliflower rice (low carb)

In a dutch oven or pot on the stove
2 Tbls olive oil
2 cloves of garlic
1 small yellow onion diced
1 green bell pepper diced
small can of diced tomatos
salt
black pepper
1/2 to 1 full cup of chicken broth

While the meat is cooking on the Egg - on the stove planning on cooking the onions/peppers in the CI dutch oven until soft, then adding the garlic and tomatos.  Once the meat is done I was going to chop it all into small pieces and add to the dutch oven with the chicken broth.  Add in the cauliflower rice and put on the Egg and let simmer for ~ 40 min to an hour at 300-350 stirring occasionally.

Does this sound like a good plan or what am I missing?  How can I cook the small thin chicken breasts so they do not dry out?

_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY

Comments

  • johnkitchensjohnkitchens Posts: 4,655
    Just post plenty of pics and let us know how this turns out!


    Louisville, GA - 2 Large BGE's
  • Little StevenLittle Steven Posts: 28,167
    I would throw a little bit of seasoning in there. Cayenne, thyme, marjoram, bay leaf, parsley

    Steve 

    Caledon, ON

     

  • U_tardedU_tarded Posts: 1,424
    don't worry about the chicken drying out you are going to reintroduce it to a fair amount of liquid in the D.O.  Grill to 155 to 160 let it rest at least 10 minutes before chopping it up.
  • hapsterhapster Posts: 7,420
    Looks like a great idea...

    When in doubt, add more seasoning. :)
  • robnybbqrobnybbq Posts: 1,903
    edited October 2013
    Here is what I did.

    Egged
    5 - Adoulie sausage links
    2 - small ham steaks (BTW came our great on the Egg)
    2 large chicken breasts

    Stove top in a CI Dutch oven
    1 small onion
    1 green bell pepper
    2 celery stalks
    1/8 tsp thyme
    1/4 tsp of kosher salt
    1/4 tsp cayenne
    1/2 tbls cajun (Penzies)
    2 gloves of garlic minced
    1 cup of chicken stock
    1/2 cup water
    1 can of petite diced tomatos

    Cooked the onions, peppers, celery in olive oil for ~ 15 minutes until soft (Celery needs allot more time).  Added the garlic.  While this was cooking we made some cauliflower rice.  When the meats were done from the Egg I chopped them up into bite size chunks.  Added meat to the peppers/onions, added the broth/water and added the cauliflower rice and spices.  Let go on stove top for ~ 30 minutes until everything was hot. 

    Served - I topped mine with some Louisiana style hot sauce.

    It all came out good I guess.  Needed some more deeper cajun/jambalaya flavors.  The cauliflower rice may have thrown off some flavor over using real rice.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • Mattman3969Mattman3969 Posts: 6,642
    Looks like a fun cook

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • robnybbqrobnybbq Posts: 1,903
    Would have been fun to do the whole thing on the Egg but I was racing against daylight.  Did not eat until 9 PM.  It took 2.5 hours to make.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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