Grilled Jambalaya
This recipe is literally for everyone. You can grill it OR make it right on your stove.
Each bite is full of so much flavor and packed with the perfect amount of spice.
Are you ready to grab a bowl…or two?
Oh, wait, you can watch a video we created for the Jambalaya here!
I wonder which Terra Kelly characters like to grill? Well, Alex in Find My Heart (The Winters Family Book Two) was amazing at wood-smoking meat.
We can’t forget the small town of Crystal Shores, though. They may love sweet treats and fresh homemade bread, but they also love a delicious meal with wonderful friends.
Plus, in Fight It Out Book Five, Anora and Kac will be on the run from a crazy mob boss. They’ll hide out and make meals by the fire…along with other things, LOL!
Food brings people together…and that includes grilling.
When I had my food blog way back when hubby and I made A LOT of grilling recipes. A LOT.
Well, we have a new grill and you know what that means? It’s time to make more recipes.
I should share, we don’t have just one grill because that would be silly, LOL. We have four at the moment, but this new grill will take over for the other three so they can rest now.
We recently got a Kamado Joe (similar to a Big Green Egg) and had to get several of the accessories. Yeah, we went a little crazy and now we have so many options for creating meals.
IMPORTANT NOTE: I made a huge disclaimer in the recipe. You do NOT need to grill the jambalaya, you could cook it on the stove.
Every recipe I make, I try to think about how it could be made with or without flour OR on or off a grill. There are endless options with food.
Always have fun creating in the kitchen or on the patio!
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Did you see the video we created for the recipe?
Grilled Jambalaya (Keto-Friendly)
Recipe by Terra Kelly and Mr. Grill Chef
Prep for ingredients: 10-15 minutes
Prep for grill: 10-15 minutes
Cook: 25-30 minutes
Makes: 6-8 servings
Ingredients
2 Tbsp fiery sesame oil (or olive oil)
1 (10 oz bags) frozen riced cauliflower (or fresh cauliflower riced)
1 pound andouille sausage, sliced
Four small chicken breasts (6-4 oz each), cubed
1 cup cooked shrimp (we used frozen salad shrimp)
15 oz can diced tomatoes with juice (or fresh tomatoes)
1 medium onion, diced
1 green bell pepper, diced
4 small carrots, diced
4 stalks celery, diced
2-3 cloves of garlic, minced
4 Tbsp (1/4 cup) salted butter
2-3 cups chicken or vegetable stock (start with two cups)
1 tsp cayenne pepper
1 Tbsp Italian seasoning
1 Tbsp Worcestershire sauce
1 Tbsp creole seasoning
Salt and pepper to taste
Directions
This recipe is prepared in a cast iron wok. You could use a Dutch oven.
Important note: This recipe does not need to be grilled. You could cook everything stove top.
If you cook on the stove: we had to bring our grill up to 350 degrees Fahrenheit. When cooking on the stove you will need maybe medium-high heat or closer to high heat.
In the cast iron wok or Dutch oven, brown the chicken and sausage together for a couple minutes with sesame oil. Remove it from pan and set aside.
Next, add the onion, carrots, celery, and bell peppers (also called mirepoix) and stir them continuously. When the onions, carrots, celery, and bell peppers are softened, add cayenne pepper, creole seasoning, Italian seasoning, garlic, Worcestershire sauce. Mix everything together well. Now add the browned chicken and sausage, diced tomatoes, riced cauliflower, and stock. Stir everything together, then cover and let it sit for about ten minutes.
Add the butter and stir around until it is melted and incorporated.
The last step, add the shrimp and stir together well. Cover and let it cook for another five to ten minutes.
Enjoy!
