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?
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.
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.
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
Grilled Jambalaya
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!
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