FireDisc Jambalaya
- 2 pounds of shrimp (peeled)
- 1 pound of cajun sausage (diced)
- 2 chicken breasts (slow smoked and diced)
- 3 cans of Fire Roasted diced tomatoes
- 2 cups Uncle Ben’s parboiled rice
- 32 oz. container low sodium chicken broth
- 1 red bell pepper (diced)
- 2 Jalapenos
- 1 large Vidalia onion (diced)
- 6 stalks of celery (diced)
- 1 clove of garlic (diced)
- 1/4 cup Dizzy Pig Bayouish seasoning
- 1/2 cup Tony Chachere’s Roux Mix to 32 oz low sodium chicken broth
Set the grill up for indirect cooking at 250 degrees. We used the Weber Summit Charcoal grill. You can do the same thing on the Big Green Egg. Smoke the chicken to 150 degrees internal temperature. This should take about 45 minutes. Dice the chicken into bite sized pieces. It will finish cooking in the Jambalaya.
In a large pot, saute vegetables (except garlic) with sausage pieces until tender. We used a 24” FireDisc cooker. The FireDisc made cooking this meal very simple and it was fun to gather around and enjoy the aroma of the food while it cooked. Add garlic and saute for 2-3 minutes stirring constantly to avoid scorching. Stir in tomatos, roux mixture, seasoning, broth, rice, and chicken pieces and bring to a simmer for about 25-30 minutes until rice is cooked. The last step is to add the shrimp and cook for an addition 10 minutes.
Serve with french bread, a cold beverage, friends and family. Enjoy,
Tommy Stallings, Madison Fireplace & Patio
