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Jambalaya in the new CI!

TideEggHeadTideEggHead Posts: 1,060
I've been wanting to make some jambalaya on the egg and finally got a lodge Dutch oven for Christmas! We decided to have some friends over and make some this Friday. I used the recipe on the BGE website but left out the beef and added smoked sausage, andouille, and chicken!

Followed the recipe and cooked most ingredients (meat, trinity, etc.)at 450 direct for about 10 minutes 
then added the rice and simmered at 350 for 25 minutes.

It came out great! Very moist, some of the best I've ever made. I also got to break in my new CI grate!






Happy New Years Eggers!
LBGE
SC AL

Comments

  • Nice!  I could definitely go for some of that right now.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    The other ahole

    Living large in the 919
  • JacksDadJacksDad Posts: 538

    Dang that looks tasty


    Large BGE -- New Jersey

  • HotchHotch Posts: 3,549
    Looking good!
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • SciAggieSciAggie Posts: 6,416
    That looks wonderful. If I cooked all the great things that folks post here in a continous rotation it would take me two years to get around them all. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • That looks awesome!!  
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • TideEggHeadTideEggHead Posts: 1,060
    Thanks Everyone!
    SciAggie said:
    That looks wonderful. If I cooked all the great things that folks post here in a continous rotation it would take me two years to get around them all. 
    Same here! My to cook list is constantly growing  =)
    LBGE
    SC AL
  • @TideEggHeadthis looks so good. I think I will make some for Mardi Gras!
  • pgprescottpgprescott Posts: 13,460
    Don't know how I missed this one. Lovely meal. Great work. 
  • TideEggHeadTideEggHead Posts: 1,060
    @ShesGotEggs You definitely should. It's very easy!
    LBGE
    SC AL
  • YukonRonYukonRon Posts: 16,266
    My BIL, would drive up from New Orleans, on Memorial Day Weekend, and Labor Day Weekend, every year, and together we would host a get-together for family and friends. The shrimp boils had grown in popularity, that required our street be blocked, by the city, due to the amount of folks that would participate.
    The prize cook was done in his cast iron cauldron. He would make about 20 pounds of jambalaya. It vanished as soon as it was ready to serve. He cooked it over the fire pit. It was my favorite dish he cooked. Typically he did 2-3 runs of this per day. 
    This meal you have posted, looks spectacular. I will be cooking this in the future, should we continue the tradition.
    Thank you for posting. 

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • Dyal_SCDyal_SC Posts: 5,309
    Looks terrific!  Been way too long since I've made it myself. Happy New Year back at ya!  
  • TideEggHeadTideEggHead Posts: 1,060
    YukonRon said:
    My BIL, would drive up from New Orleans, on Memorial Day Weekend, and Labor Day Weekend, every year, and together we would host a get-together for family and friends. The shrimp boils had grown in popularity, that required our street be blocked, by the city, due to the amount of folks that would participate.
    The prize cook was done in his cast iron cauldron. He would make about 20 pounds of jambalaya. It vanished as soon as it was ready to serve. He cooked it over the fire pit. It was my favorite dish he cooked. Typically he did 2-3 runs of this per day. 
    This meal you have posted, looks spectacular. I will be cooking this in the future, should we continue the tradition.
    Thank you for posting. 

    Sounds like a great time! I'll be on the lookout for pictures next time around! The whole cook took about 1 hour including egg prep and light up. Just beware if you use the BGE website recipe for the most part like I did, this will feed about 5 people comfortably. This was done in a 5 quart DO just FYI. I'll probably add shrimp next time!
    LBGE
    SC AL
  • 1WVU1WVU Posts: 160
    looks great!  I love jambalaya
    Roanoke, VA
    Large BGE Owner
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