Jambalaya a la parrilla

Grilled Jambalaya

Recipe courtesy of zimmysnook

Rated 3.8 stars by 4 users

Cuisine

Sea Food

Servings

Prep Time

25 minutes

Cook Time

58 minutes

Indulge in a tantalizing culinary experience with a fresh twist on the classic Grilled Jambalaya, prepared using Hestan cookware. This mouthwatering dish combines succulent boneless chicken thighs, zesty spicy sausages, and plump wild colossal shrimp, all seasoned with a homemade Creole blend that adds an explosion of flavors.

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 1/2 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

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

Directions

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 1/2 tablespoons of the creole seasoning, season the chicken and sausages well on both sides. Set aside in a cool place.
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 1/2 tablespoon of the creole seasoning, season the shrimp skewers and the diced shrimp if applicable. Set aside in a cool place or refrigerate.
Heat 2 tablespoons of oil in a NanoBond 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.
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.
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!