Lodge Cast Iron Dutch Oven

@clemsontyger97

I'll be happy to share how I make jambalya in my #9 Dutch oven

Large Big Green Egg

 Ingredients:

 Chicken: I like to use a combination of boneless chicken thighs and chicken tenders: about 10 pieces total.

 Sausage: Any smoked or hot sausage of your choice,  I use green onion smoked sausage and andouille sausage from our local grocer: about 6 smoked sausage and 2 andouille links

(If you can't buy good andouille then just use smoked sausage.

 (I marinate the chicken in a marinade, I use Cajun Power Garlic marinade, But I'm sure any marinade such as Dale's would work fine.)

 1 1/2-cups chopped onions

1/4 cup chopped green onions

2/3 cups chopped celery

2/3 cups chopped bell pepper

6 toes garlic

2 sticks butter

1 -2 tbs spoons of Worcestershire suace

2 cap fulls of Kitchen Bouquet about 2 tsp

Hot sauce to taste ( several dashes)  I use Crystal hot sauce.

Cajun seasoning/rub such as Tony Chachere's or something similar

Salt and pepper (optional or to taste) If the seasoning you use has salt then don't add salt)

 Chicken broth about 64 oz (low sodium)

 4- cups rice (long grain parboiled)

 The cook:

 First I cook the chicken (seasoned with the rub) and the sausage on my egg direct raised grate at about 325* -350*

It's all not going to fit so I cook them separately. Then place in a pan cover and save

 Then set the egg up with plate setter for indirect and set at 350*-360* dome temp.

(make sure your Dutch oven fits, mine is a 9 quart and it fits perfect). I use three flattened balls of foil on top the plate-setter to give an air-gap between the surface and bottom of the pot.

I add pecan chips for smoke to the lump

On the stove top melt the butter in your dutch oven and add the chopped vegetables("Holy-Trinity") (not the garlic yet)

Low to med. heat

Stir frequently until the veggies are tender and the onion and celery starts to look clear. Sprinkle with cajun seasoning.

 Cut the chicken and the sausage into bite size pieces and add to the "Holy-Trinity" - Stir-

 Mix in your 4 cups of uncooked rice and stir.

Add the Chicken Broth- stir

 Add the chopped garlic

Add Worcestershire and Kitchen Bouquet

Hot sauce to taste and more cajun seasoning if desired

Stir

 Raise heat and bring to boil on stove top, as soon as it comes to boil remove.

Place on the Big Green Egg uncovered, cook uncovered for about 20-25 minutes and then cover and cook for another 25 minutes about 50 minutes on the egg total.

 *Note: I've cooked this recipe dozens of times, I make variations and tweaks each time. You don't and shouldn't worry about exact amounts.

Make sure when you check the uncovered  jambalaya on the egg, that it is not too dry, sometime I have to add more water or broth.