I usually don’t make Jambalaya in the summer. Not for any other reason than it is one of those fall to winter comfort foods that I make frequently, and in the heat of summer I usually crave salads, seafood and grilled veggies. But this week for some strange reason as hot and humid as it was here on the East Coast, I wanted spicy, hot jambalaya. So I decided to play around with a summer friendly recipe that felt like it still resembled Jambalaya, so here is what I came up with. A grilled, deconstructed version, that is made solely on the grill. I have to tell you, this version is pretty damn good! I may be sneaking out to in the winter to make this one on the grill! I hope you will try it and leave your feedback for me!!! Grillin’ and Chillin’ as always!!
A simplified version of a Cajun Classic, that's quick, easy, and oh some satisfying!
* Having disposable aluminum pans makes this dish a breeze for clean-up and ease, also a grill pan specifically designed for the grill is perfect for the veggies, but aluminum foil will work too!
Credit: CrazySexySavor.com/Susan Mangieri-Maurath
1 lb of Chorizo sausage (typically Jambalaya is made with Andouille, a smoked sausage, but I love Chorizo much better and use it in many recipes. But you may use Andouille if you so desire. It’s your party, do it your way!
1 lb. of bone in chicken, I am using thighs and breasts because I had that frozen, but use what you desire.
1 lb, of large shrimp, deveined and peeled.
1 garlic clove minced
1 lg. Vidalia onion, thinly sliced
2 green bell peppers thinly sliced
1 pt. of grape tomatoes left whole
2 tbsp. of Cajun Seasoning ( I adore Slap Your Mama Cajun seasoning, but use what you like)
1 pkg. of white rice or Jasmine rice (I used Jasmine rice, which is a fragrant Thai rice, that is just sublime).
1/2 cup of chicken stock
2 tbsp. of butter
1/2 cup of water
fresh thyme, fresh sage, and fresh parsley
Kosher salt and cracked black pepper to taste
Season chicken liberally with salt, pepper, and Cajun seasoning, drizzle with olive oil, set aside, do the same for the shrimp, use a separate plate to prevent cross contamination.
You will not need to do anything to the Chorizo, as it is spicy in itself, I like to keep them whole then slice later.
Slice the veggies, add to grill pan, season with salt, pepper, Cajun seasoning, add fresh herbs over the top, drizzle with olive oil.
Set grill to high, and place chicken on the grill and begin to sear chicken. Chicken should be cooked at direct heat appx. 12-15 min. per side.
While chicken is on the grill, prepare the rice, in a round large sized aluminum pan, add rice, water and chicken stock, 1 tbsp. of Cajun seasoning, butter, salt, salt and pepper to taste. Place foil over pan and place on back of grill. Rice should be done in 15 minutes. Check periodically so it does not burn. You can turn grill to indirect heat after 12 minutes.
Add veggies on sheet pan while chicken is grilling. Let grill until soft.
When chicken is done, remove to clean aluminum pan to rest.
Place Chorizo and shrimp on grill. Sausage should be done after about 5 min. per side.
Shrimp should grill no longer than 3 min. per side. I planned on placing the shrimp on the grill to char them, but since they were smaller than I consider large, I used them in my grill basket so they look more opaque than grilled, but the tasted so good with the Cajun seasoning on them. You can set aside with chicken when done. Place sausage in the pan when cooked through. Keep warm until it is sliced, and mixed with the veggies. While veggies are finishing, begin to slice the chicken and sausage. Return to pan, add veggies, stirring to incorporate, finish with some more fresh herbs and a dash of hot pepper sauce.
Fluff rice, spoon onto plate and add a hearty helping of the chicken, sausage, shrimp and veg mixture, serve with a nice glass of Pinot Grigio, or a cold spiked ice tea, and devour!