Jambalaya on the Grill
Bring bold, smoky flavors to your backyard with this irresistibly hearty 'Jambalaya on the Grill.' Combining tender grilled chicken thighs, smoky andouille sausage, and succulent shrimp, this one-pan dish is infused with Creole seasoning and a medley of fresh vegetables like bell peppers, onions, and celery. The magic happens in a grill-safe cast iron skillet, where long-grain rice soaks up the savory juices of chicken stock, diced tomatoes, and aromatic spices, all simmered to perfection under the grill lid. Topped with fresh parsley and green onions for a burst of color and flavor, this grilled jambalaya is a show-stopping meal perfect for any outdoor gathering. Easy to prepare and packed with smoky Southern charm, this recipe is your ultimate destination for mouthwatering BBQ-inspired comfort food.
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Recipe Information
Ingredients
- 1 lb boneless chicken thighs
- 12 oz andouille sausage
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 2 tbsp Creole seasoning
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup long-grain rice
- 2.5 cups chicken stock
- 1 can diced tomatoes (14.5 oz can)
- 2 bay leaves
- 3 green onions, sliced
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your grill to medium-high heat (about 375°F to 400°F).
In a large mixing bowl, toss the chicken thighs, andouille sausage slices, and shrimp with 2 tablespoons of olive oil and 1 tablespoon of Creole seasoning. Set aside.
Place a large cast iron skillet or grill-safe pan directly on the grill grates. Add 1 tablespoon of olive oil to the skillet.
Once the oil is hot, add the diced red bell pepper, green bell pepper, onion, celery, and garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the rice, and let it toast for 2-3 minutes until slightly golden.
Add the chicken stock, diced tomatoes (with their juices), bay leaves, salt, black pepper, and the remaining 1 tablespoon of Creole seasoning to the skillet. Stir to combine.
Close the grill lid and allow the mixture to simmer for about 20 minutes, stirring occasionally, until the rice is almost cooked and most of the liquid is absorbed.
While the rice cooks, grill the chicken, sausage, and shrimp directly on the grill grates. Cook the chicken for about 5 minutes per side, the sausage for 2-3 minutes per side, and the shrimp for about 2 minutes per side. Remove from the grill when fully cooked and set aside.
Dice the grilled chicken and sausage into bite-sized pieces, then add them, along with the shrimp, into the skillet with the rice mixture. Stir well to combine.
Close the grill lid and let the jambalaya cook for another 10 minutes, or until the flavors are well-blended and the rice is tender.
Remove the skillet from the grill, discard the bay leaves, and sprinkle the jambalaya with sliced green onions and fresh parsley.
Serve hot and enjoy!
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.2 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
