Jambalaya

BigGreek

I'm having trouble finding a post from a few weeks ago for uncovered jambalaya on the egg. Does anybody have a copy or link. Thanks.

Unknown

Big Greek,
Is this the one?Jambalaya, Couzan Billy's

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 lb converted rice, uncooked
1 can French onion soup
1 (8 ounce) can tomato sauce
1/4 lb 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 tsp crab boil
2 Tbs Cajun seasoning
2 Tbs Tabasco
1 lb smoked sausage
1 lb crawfish tails (or shrimp)
3 pieces chicken breasts, cubed
2 to 3 cups chicken stock



1 Preheat oven to 350 degrees F or simply place pot on the grill.
2 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.
3 You may add more chicken stock based on the consistency you want.
4 Stir before serving. Keeps well.


Recipe Type
Dutch Oven, Main Dish

Recipe Source
Author: From the kitchen of Kevin Taylor, the BBQ GURU[p]Source: BGEForum, YB, 02/11/06[p]From the kitchen of Kevin Taylor, the BBQ GURU[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]

badbruce

Hi Richard,
I tried this recipe last weekend & found it dead simple & very tasty. It will be a regular around my house.
Cheers,
bruce