Jambalaya On The Grill Recipes

JAMBALAYA ON THE GRILL

Steps:

• Cook the rice according to package directions, keep warm.
• In a large bowl, toss together the sausage, chicken, vegetables, garlic, 1 tablespoon of olive oil, cayenne and parsley; set aside.
• Combine the shrimp with brown sugar, remaining olive oil, paprika, and Tabasco sauce.
• Cut 4 pieces of heavy duty aluminum foil in 18x18 inch sheets. Place on a flat surface and divide the sausage mixture evenly among the packets.
• Top each packet with 3 of the shrimp, a couple of cubes of butter and a few grinds of fresh pepper and salt.
• Fold the top of each foil piece over jambalaya so edges meet, then crimp together and roll toward the center, fold the ends in the same manner, pressing to seal firmly.
• Put the packets on a preheated grill and cook for 8 to 10 minutes or until puffed; remove from grill and let rest for 2 to 3 minutes.
• Carefully open packets and spoon the jambalaya over the cooked rice; garnish with green onions and lemon wedges.

JAMBALAYA

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.