Smoked Cajun Jambalaya

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Prep Time: 30 Min | Cook Time: 45 min

  • 2 boneless chicken breasts
  • 12 oz. Andouille sausage
  • 1/2 lb peeled shrimp
  • 2 tbsp Tony Chachere’s Spice N’ Herbs seasoning
  • 2 tbsp Tony Chachere’s No Salt seasoning
  • Tony Charchere’s Seafood Marinade
  • 1 celery stalk
  • 1 green bell pepper chopped
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground pepper
  • 1 15oz. can of fire roasted diced tomatoes
  • 1 cup long grain white rice
  • 1 1/2 cups chicken broth
  • 2 green onions, sliced for garnish
  • 4 tbsp butter

Items used in the video:

  1. Season chicken breasts w/ Spice N’ Herb seasoning
  2. Heat up a cast iron pan on med high heat. When hot drizzle on some olive oil then lay chicken breast into pan.
  3. Cook for about 3-5 min each side to build a crust.
  4. When done place a tbsp of butter on some foil then place chicken on top and then add another tbsp of butter on top of that. 
  5. Wrap tightly and set aside.
  6. In a small bowl add in shrimp and about half cup of Seafood marinade.
  7. At his point you can let marinade for 15 min or place into your Avid Armor USV32 and use then instant marinade function to marinate in mins.
  8. When ready add shrimp to the same pan on medium heat and cook about 1 min on each side then remove and set aside.
  9. Add in andouille sausage and cook until browned about 5-10 mins. When done remove and set aside.
  10. In the same pan add in all fresh veggies and seasonings then mix well.
  11. Now add back in the andouille sausage and shrimp.
  12. Now add in tomatoes, rice and chicken broth and mix.
  13. While that’s coming to a simmer heat up your smoker to 350F using applewood.
  14. When smoker is ready place pan into smoker with both wrapped chicken breasts and smoke for around 15-25 min.
  15. Continue to mix every 5 min to make sure the top doesn’t dry out. While doing that check the temp of your chicken breasts and remove them when they hit an internal temp of 165F
  16. When rice is fully cooked and chicken is done remove and let cool rest for 5-10 min
  17. Slice up chicken and place on top of Jambalaya then garnish with diced green onions.

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