Tony Chachere's Jambalaya

Big Green Egg

Transport yourself to the vibrant streets of New Orleans with this tantalizing Tony Chachere's Jambalaya. Packed with flavor and soul, this jambalaya is a harmonious blend of tender chicken, savory smoked sausage, and a colorful medley of bell peppers and red onions. Every bite is a celebration of Creole culture and the passionate spirit of the Big Easy.

PREP TIME

30 Minutes

EGG TEMP

375°F/190°C

COOK TIME

30 Minutes

SERVINGS

4-8

Ingredients

2 |chicken breasts
|Big Green Egg Sweet & Smoky Seasoning, to taste
1/4|cups|olive oil
4 |smoked sausage links, cut into bite-sized pieces
2 |bell peppers, chopped
1/2 |red onion, chopped
|One box Tony Chachere's Creole Jambalaya Rice Dinner Mix
2 1/4|cups|water

Instructions

Step 1

Set the EGG for direct cooking at 375°F/190°C.

Step 2

Season the chicken breasts with Big Green Egg Sweet & Smoky Seasoning, then cut them into bite-sized pieces.

Step 3

Place a Dutch Oven - Cast Iron on the cooking grid to heat. Add the olive oil, bell peppers, red onion, smoked sausage links, and chicken. Cook for two minutes until slightly tender.

Step 4

Add the water and bring to a boil; then stir in the Tony Chachere's Creole Jambalaya Rice Dinner Mix. Cover and cook for approximately 25 minutes until most of the liquid is absorbed. Ensure the chicken is cooked through to an internal temperature of 165°F/73°C before serving.

Instructions

Set the EGG for direct cooking at 375°F/190°C.
Season the chicken breasts with Big Green Egg Sweet & Smoky Seasoning, then cut them into bite-sized pieces.
Place a Dutch Oven - Cast Iron on the cooking grid to heat. Add the olive oil, bell peppers, red onion, smoked sausage links, and chicken. Cook for two minutes until slightly tender.
Add the water and bring to a boil; then stir in the Tony Chachere's Creole Jambalaya Rice Dinner Mix. Cover and cook for approximately 25 minutes until most of the liquid is absorbed. Ensure the chicken is cooked through to an internal temperature of 165°F/73°C before serving.

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