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    Home » Mains

    Grilled Jambalaya

    Published: Jun 27, 2023 · Modified: Aug 23, 2024 by Zimmy · This post may contain Amazon and other affiliate links · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    Grilled Jambalaya. This classic Creole dish is traditionally prepared on a stove top or in an oven. But why not elevate the recipe by infusing it with a delicious charred essence from the grill?

    A bowl of grilled jambalaya with grilled shrimp, chicken and sausage.

    Using a flat bottom wok directly on the grill, start by building a flavourful base using the holy trinity (peppers, onions, celery), plus some jalapeños (just because) and creole seasoning. Add in the rice, broth and passata and let it simmer away.

    While the rice mixture cooks, the well seasoned chicken and sausage are seared, then added to the wok to finish cooking and combining flavours with the rice. The shrimp is quickly grilled just before serving, then piled in the wok.

    The incredible aromas permeating from your grill will have your neighbours peering over the fence and begging for a dinner invite! Let’s fire up the grill!

    Ingredients

    • Chicken thighs
    • Spicy sausages
    • Colossal shrimp
    • Creole seasoning (recipe below)
    • Olive oil
    • Bell peppers
    • Celery
    • Jalapeño
    • White onion
    • Garlic
    • Long grain white rice
    • Passata
    • Chicken broth
    • Okra
    • Salt and pepper

    Creole Seasoning

    • Paprika
    • Salt
    • Granulated Garlic
    • Black pepper
    • Granulated Onion
    • Cayenne pepper
    • Dried oregano
    • Dried thyme

    For serving

    • Fresh parsley
    • Green onions
    • Hot sauce (optional)

    See recipe card for quantities.

    Instructions

    Prepare Sausage & Chicken Skewers

    Skewer the sausages and chicken thighs, alternating on wide skewers, keeping the chicken as flat as possible to ensure quick even cooking. Alternatively use two thin skewers or grill directly on the grates.

    Using 1 ½ tablespoons of the creole seasoning, season the chicken and sausages well on both sides. Set aside in a cool place.

    Prepare Shrimp Skewers

    Skewer 6 of the colossal shrimp. If your bag has more than 6, then dice up the other shrimp to add to the rice.

    Using ½ tablespoon of the creole seasoning, season the shrimp skewers and the diced shrimp if applicable. Set aside in a cool place or refrigerate.

    Build Flavour & Simmer

    Heat 2 tablespoons of oil in a flat bottom wok over medium heat.

    Add the peppers, celery, jalapeño, onion, 1 tablespoon of seasoning and cook, stirring occasionally, until the vegetables are softened (5 to 7 minutes). Add the garlic and cook for one minute more. Next add the rice and stir to combine. Add the passata and broth, stir to combine.

    Bring just to a low boil, stirring constantly. Then reduce the heat to low, cover and simmer until the rice is almost cooked (about 25 minutes). Stir every 3 to 4 minutes to keep the rice from sticking to the bottom.

    Grill Skewers & Add to the Wok

    Meanwhile cook the chicken and sausage skewers directly over medium-high heat until charred. 3 to 4 minutes each side. Place the skewers above the wok, remove the lid (careful, it is hot) and let the drippings fall into the rice.

    Three skewers of chicken, shrimp and sausage on the grill and a big wok of jambalaya rice and veggies beside it.
    Place the skewers above the wok, remove the lid (careful, it is hot) and let the drippings fall into the rice.

    Cook with the grill lid closed until the chicken reaches an internal temperature of at least 165°F. Approximately, 6 to 8 minutes more.

    Add the okra and diced shrimp (if applicable) to the rice and stir to combine. Cook on low for another 5 minutes.

    Sample the rice and season with salt and pepper to taste.

    Remove from the heat or turn off the burner, cover and keep warm until ready to serve.
    Meanwhile, cook the shrimp skewers over medium-high heat for 3 to 4 minutes per side, or until the shrimp are just cooked through.

    Serve & Enjoy!

    To serve, divide the rice into 6 portions, add one chicken thigh, one sausage and one shrimp to each plate. Garnish with parsley and green onions. Serve with hot sauce (optional). Enjoy!

    Watch how this recipe was made here.

    This Grilled Jambalaya recipe was made (and served) in my Hestan NanoBond Titanium 14″ Wok. Proud Hestan Culinary Ambassador. Opinions in this post are my own.

    A bowl of grilled jambalaya with grilled shrimp, chicken and sausage.

    Tried this recipe?

    If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    📖 Recipe

    A bowl of grilled jambalaya with grilled shrimp, chicken and sausage.

    Grilled Jambalaya

    This classic Creole dish is traditionally prepared on a stove top or in an oven. But why not elevate the recipe by infusing it with a charred essence from the grill?
    Using a flat bottom wok directly on the grill, start by building a flavourful base using the holy trinity (peppers, onions, celery), plus some jalapeños (just because) and creole seasoning. Add in the rice, broth and passata and let it simmer away.
    While the rice mixture cooks, the well seasoned chicken and sausage are seared, then added to the wok to finish cooking and combining flavours with the rice. The shrimp is quickly grilled just before serving, then piled in the wok.
    The incredible aromas permeating from your grill will have your neighbours peering over the fence and begging for a dinner invite! Let’s fire up the grill!
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 25 minutes mins
    Course Dinner, Entree, Main Course
    Cuisine New Orleans
    Servings 6 People

    Ingredients
      

    • 6 boneless skin-on, chicken thighs
    • 6 bambino spicy sausages or two full size spicy sausages, cut up into 3 pieces each once cooked
    • 300 g raw wild colossal shrimp 8-12 size, peeled and deveined, divided
    • 3 tablespoons Creole seasoning (below), divided
    • 3 tablespoons olive oil divided
    • 3 small bell peppers diced (any colour)
    • 2 ribs celery sliced
    • 1 jalapeño pepper thinly sliced
    • 1 white onion diced
    • 4 cloves garlic minced
    • 1 ½ cups uncooked long grain white rice
    • 2 cups passata
    • 4 cups no salt added chicken broth
    • 1 cup thinly sliced okra
    • Kosher salt and freshly cracked black pepper to taste

    Creole Seasoning – mix in small bowl

    • 2 teaspoons paprika
    • 1 teaspoon salt
    • 1 teaspoon granulated garlic
    • 1 teaspoon black pepper
    • 1 teaspoon granulated onion
    • 1 teaspoon cayenne pepper
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme

    For serving

    • 2 tablespoons chopped fresh parsley
    • 3 thinly sliced green onions
    • hot sauce optional

    Instructions
     

    Prepare Sausage and Chicken Skewers

    • Skewer the sausages and chicken thighs, alternating on wide skewers, keeping the chicken as flat as possible to ensure quick even cooking. Alternatively use two thin skewers or grill directly on the grates.
    • Using 1 ½ tablespoons of the creole seasoning, season the chicken and sausages well on both sides. Set aside in a cool place.

    Prepare Shrimp Skewers

    • Skewer 6 of the colossal shrimp. If your bag has more than 6, then dice up the other shrimp to add to the rice.
    • Using ½ tablespoon of the creole seasoning, season the shrimp skewers and the diced shrimp if applicable. Set aside in a cool place or refrigerate.

    Build Flavour & Simmer

    • Heat 2 tablespoons of oil in a flat bottom wok over medium heat.
    • Add the peppers, celery, jalapeño, onion, 1 tablespoon of seasoning and cook, stirring occasionally, until the vegetables are softened (5 to 7 minutes). Add the garlic and cook for one minute more.
    • Add the rice and stir to combine.
    • Add the passata and broth, stir to combine.
    • Bring just to a low boil, stirring constantly. Then reduce the heat to low, cover and simmer until the rice is almost cooked (about 25 minutes). Stir every 3 to 4 minutes to keep the rice from sticking to the bottom.

    Grill Skewers & Add to the Wok

    • Meanwhile cook the chicken and sausage skewers directly over medium-high heat until charred. 3 to 4 minutes each side. Place the skewers above the wok, remove the lid (careful, it is hot) and let the drippings fall into the rice.
    • Cook with the grill lid closed until the chicken reaches an internal temperature of at least 165°F. Approximately, 6 to 8 minutes more.
    • Add the okra and diced shrimp (if applicable) to the rice and stir to combine. Cook on low for another 5 minutes.
    • Sample the rice and season with salt and pepper to taste.
    • Remove from the heat or turn off the burner, cover and keep warm until ready to serve.
    • Meanwhile, cook the shrimp skewers over medium-high heat for 3 to 4 minutes per side, or until the shrimp are just cooked through.

    Serve & Enjoy!

    • To serve, divide the rice into 6 portions, add one chicken thigh, one sausage and one shrimp to each plate. Garnish with parsley and green onions. Serve with hot sauce (optional). Enjoy!

    Video

    Notes

     
     
    Keyword easy to make jambalaya, how to make jambalaya recipe, recipe for shrimp jambalaya with sausage, sausage shrimp jambalaya
    Tried this recipe?Let us know how it was!

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