jambalaya on the egg?

ronbeaux

I have a recipe but wanted to know the technique on the egg.Seems it can be done....

thirdeye

ronbeaux,[p]I'm sure it can be done. I closest thing I do is a Paella on the Egg. Here is the link. It is about in the middle of the page under One Dish Meals.[p]~thirdeye~

[ul][li]Click Here[/ul]

YB

ronbeaux,
This is a real good recipe and easy to do on the egg.Note that everything goes in the pot raw.
Larry[p]Couzan Billy's Jambalaya
From the kitchen of Kevin Taylor, the BBQ GURU[p]I know there are many Jamba recipes out there. This one is unique in that you throw everything into the pot and cook. No making a roux, no browning the meat, no cooking the rice. It is ideal for doing on the grill. Matter of fact, I cook this for Friday night supper at the cook-offs! This recipe I adapted from one given to me by my good friend Bill Conklin…Couzan Bill, a real Cajun![p]1 pound converted rice, uncooked
1 can French onion soup
1 (8 ounce) can tomato sauce
1/4 pound butter, cut into pieces
1 cup onions, chopped
1/2 cup green onion, minced
1 small green pepper, diced
1/4 cup fresh parsley, chopped
3 large garlic cloves, minced
1 teaspoon crab boil
2 tablespoons Cajun seasoning
2 tablespoons Tabasco
1 pound smoked sausage
1 pound crawfish tails (or shrimp)
3 pieces chicken breasts, cubed
2 to 3 cups chicken stock[p]Preheat oven to 350 degrees F or simply place pot on the grill.[p]Combine everything in a 5-quart ovenproof pot. Start with 2 cups of chicken stock. Mix well. Cover and bake for 1 1/2 hours or longer.[p]You may add more chicken stock based on the consistency you want.[p]Stir before serving. Keeps well.

ronbeaux

YB,
Man that looks easy! So I guess if you just kept the egg at 350 then all would turn out OK?[p]

YB

ronbeaux,
It is real easy and very good.I would set the pot on a pizza stone on a raised grid and cook on 350...Have a good weekend.
Larry

Unknown

ronbeaux,[p]Larry is right in that this is a wonderful recipe and I do it often at contests but it is a closed pot recipe like most Dutch oven recipes and needs to be adjusted for the Egg if you do it there without a cover. If you plan to use a cover, there is no gain to using the Egg for this fine treat.[p]Ok, for the Egg with an open pot, change the 2-3 cups of chicken stock or broth which would be 16 to 24oz to about 70 to 84oz or about 5-6 cans of stock. With the lid off the pot, you will boil a lot of the liquid away. I also up both of the onions to 1-1/2 chopped, and the green to a full cup. Garlic from 3 cloves to about 6 cloves and the Cajun seasoning from 2 TBL to 3 TBL. I would also suggest that you use the crawfish and not the shrimp as it is a much better meal this way. [p]This needs to cook at a very low simmer for about an hour and time it when it gets to the simmer. It may take 2 hours to get to the simmer. In my cooker and with my setup, I can keep it at a low simmer at about 310 dome degrees. [p]Stoogie has a bunch of wonderful recipes and this is one of his best and I think you would love it. I have a picture of it ready to go on my cooker.[p][p]Dave

ronbeaux

YB,
Thanks guys! Most of my jambalaya cooks or either over a propane burner or a fire built on the ground like they do at contests. Just wanted to see if you could duplicate the ground fire method using the egg. I'm going to give it a try and report back.