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Jambalaya

BoneDaddy'sBoneDaddy's Posts: 256
edited 4:41AM in EggHead Forum
Anyone have a good Jambalaya recipe they care to share. I thought we had one floating around here, but I could not find it.

Frank
Bone Daddy's Competition BBQ & Catering

Comments

  • Little StevenLittle Steven Posts: 28,817
    BoneDaddy's,

    Jambalaya is awesome on the egg. I don't use recipes much but I can give you a method. Put your CI pan on the egg at about 300*

    Take half of the trinity and sweat it in oil, when it starts to get agood caramelisation...keep going, you want it real dark, toss the chicken in and cook til you see it is cooked, add your, ham, andouille, garlic and the rest of the trinity, okra, red peppers, hot chilis and cook till the veg is starting to caramelise. Put your rice in and stir for a few minutes. Put your tomatoes in and stock and wait till it boils, close the vents and half an hour or so throw in some thyme, green onions, sassafrass(file), parsely and shrimp. Close it up and get your dinner when you are ready.

    Your liquid and tomatoes should be about 2 to 1 with the rice

    Steve.

    Steve 

    Caledon, ON

     

  • Richard FlRichard Fl Posts: 8,244
    this might help.

    Jambalaya, Couzan Billy, YB

    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!




    INGREDIENTS:
    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




    Preparation:
    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

    Source: BGE Forum, YB, 2006/02/11

    From the kitchen of Kevin Taylor, the BBQ GURU

    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.

    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.

    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.
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