Grilled Chicken and Sausage Jambalaya
- 2 pounds chicken thighs
- 1 tablespoon Creole seasoning
- 3/4 pounds mild smoked pork sausage (such as Kielbasa or smoked linguiรงa)
- 3/4 pounds andouille
- 2 roma tomatoes, halved
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 1/2 green bell pepper, finely diced (about 1/2 cup)
- 1 medium stalk celery, finely diced (about 1/2 cup)
- 1/2 pound tasso ham, diced
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 2 teaspoons Kosher salt, plus more to taste
- 1 teaspoon white pepper
- 1 teaspoon black pepper, plus more to taste
- 1 teaspoon Louisiana-style hot sauce
- 3/4 cup white rice
- 3 cups homemade or store-bought low sodium chicken broth
- 1 large bay leaf
- 1/2 cup finely sliced green onions
- Produce
- Bay leaf, large (1)
- Celery (1 medium stalk)
- Garlic (3 medium cloves)
- Green bell pepper, finely diced (about 1/2 cup) (1/2)
- Green onions (1/2 cup)
- Roma tomatoes (2)
- Yellow onion, finely diced (about 1 cup), medium (1)
- Meat
- Chicken thighs (2 pounds)
- Pork sausage, mild smoked (3/4 pounds)
- Tasso ham (1/2 pound)
- Canned Goods
- Chicken broth, homemade or store-bought low sodium (3 cups)
- Condiments
- Louisiana-style hot sauce (1 teaspoon)
- Cooking & Baking
- Black pepper (1 teaspoon)
- Creole seasoning (1 tablespoon)
- Kosher salt (2 teaspoons)
- Olive oil (2 tablespoons)
- White pepper (1 teaspoon)
- Pasta & Grains
- White rice (3/4 cup)
- Other
- 3/4 pounds andouille
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 19, 2013 (4 weeks ago).
47 people saved this recipe.
