This is a recipe for smoked jambalaya on the Big Green Egg (or Kamado Joe). This dish is great as a side or main course and can be prepared in advance.
The “big green egg dutch oven recipes” is a dish that you can cook on either the Big Green Egg, or the Kamado Joe. It is a smoky and delicious dish.
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It doesn’t get much simpler than this when it comes to making The Big Green Egg is used to make smoked jambalaya.. This smoked jambalaya dish is a must-try since it is not only incredibly simple to make simply mixing all of the Ingredients, but it is also super tasty!
Ingredients for Smoked Jambalaya
- 1 pound of white rice
- 1 can – Onion Soup (French)
- Tomato Sauce, 8 oz.
- a quarter pound of butter, cut into pieces
- 1 cup chopped onions
- 1/2 cup – Minced Green Onion
- 1 each – diced green pepper
- 1/4 cup chopped fresh parsley
- 3 each – Minced Large Garlic Cloves
- 1 tsp. – Boiling Crab (Optional)
- Cajun seasoning, 2 tblsp.
- 2 tablespoons – Franks Original Hot Sauce is preferred.
- Smoked Sausage, 1 pound
- 1 pound crawfish tails or shrimp (I like shrimp).
- 3 chicken breasts, chopped into cubes each
- 2 c. stock (chicken) If it begins to dry out, add 3 cups.
What Is Smoked Jambalaya and How Do I Make It?
While jambalaya is a simple dish to prepare, it does need some preparation.
Start out by chopping the green onion, green pepper, parsley & onion. Once complete, follow up with removing the casing of the smoked sausage (if it isn’t skinless) and proceed with slicing it in half and then making them about a 1/4″ thick.
Once the green pepper, green onion, yellow onion & sausage are all chopped add them to the cast iron skillet. Cast iron skillets are great as they do an amazing job of distributing heat which results in a very evenly cooked pan.
Remove the shells and tails, as well as the vein, from the shrimp. Have you ever peeled shrimp? No issue; here’s how to remove the vein and peel shrimp correctly.
The chicken should next be cut into cubes. For the jambalaya, about an inch by an inch will sufficient.
Add the shrimp to the cast iron pan after it has been peeled and prepared.
The same goes for the cubed chicken.
Add the remaining Ingredients after that. The butter should be cut and put out on top of the jambalaya, as seen in the picture above, so that it melts evenly. Remember to include the white rice (as I did in the above photo).
On the Big Green Egg, how do you make jambalaya? (Also known as Kamado Joe)
Start the Big Green Egg and set the temperature to roughly 350 degrees. Indirect heat will be used to cook the smoked jambalaya. Simply lay your plate setter / conve”egg”tor in with the feet facing up, then the grill grate on top.
Set the cast iron skillet with the jambalaya on the grate after the Big Green Egg has reached 350 degrees.
I forgot to add the rice, so make sure it’s not overlooked since it makes a big difference in the jambalaya.
Cook the jambalaya for approximately an hour and a half on the Big Green Egg. Once the rice is finished, the shrimp should be cooked, and the chicken should be fully cooked as well. Once you’ve verified all three of them, it’s time to bring out the jambalaya and enjoy it!
1 minute to prepare
1 hour and 30 minutes to prepare
1 hour 31 minutes total time
The Big Green Egg is used to make smoked jambalaya.
Ingredients
- 1 pound of white rice
- 1 can Onion Soup (French)
- Tomato Sauce (8 oz)
- 1/4 pound butter, cut into cubes
- 1 cup chopped onions
- 1/2 cup minced green onion
- 1 each diced green pepper
- 1/4 cup chopped fresh parsley
- 3 large garlic cloves, peeled and minced
- 1 tsp Crab Boiling (Optional)
- 2 tbsp. Cajun Seasoning
- 2 teaspoons Franks Original Hot Sauce
- 1 pound of smoked sausage
- Personally, I prefer shrimp over 1 pound crawfish tails.
- 3 chicken breasts, each chopped into cubes
- 2 cups stock (chicken) If it begins to dry out, add 3 cups.
Instructions
- Preheat the Big Green Egg at 350 degrees Fahrenheit. For an indirect cook, place the plate setter / conv”egg”tor with the feet facing up.
- In a cast iron pan, start with 2 cups of chicken stock.
- Combine the remaining ingredients in a mixing bowl.
- Smoke for 1 1/2 hours on the Big Green Egg. If it seems to be drying out, add another cup of chicken stock to get the desired consistency.
Notes
Hot sauce may be substituted with Tabasco, however Franks is my personal preference.
Shrimp is also preferable than crawfish tails in my opinion.
This is a smoked jambalaya recipe. The “louisiana jambalaya recipe” is made on the Big Green Egg or Kamado Joe.
Frequently Asked Questions
What is the best thing to smoke on a Big Green Egg?
A: You can smoke anything on a Big Green Egg that you want to, but the best thing is probably your favorite herb.
Can you smoke on a Big Green Egg?
A: You can light up a cigar on your Big Green Egg, but if youre looking to smoke meat or ribs with charcoal it is not recommended.
How do you grill on the Big Green Egg?
A: To grill on the Big Green Egg, you will need to preheat your grill for about 10 minutes before grilling. Once it is heated up, lay the egg directly overtop of one of the heat sources and place a drip tray underneath. Next, apply oil in four spots around where there are metal bars near each corner; this helps prevent food from sticking to them if they become hot during cooking. You can additionally add wood chips or chunks as well as herbs like garlic cloves and thyme sticks directly onto any bar-side burner that has been set on high while grilling meat or vegetables—but not both at once!
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