Best 5 Jambalaya On The Grill Recipes
Indulge in the vibrant flavors of Louisiana with our enticing collection of Jambalaya recipes grilled to perfection. Embark on a culinary journey to the heart of the bayous, where this iconic dish harmonizes the soulful essence of Creole and Cajun cuisine. Discover the art of crafting Jambalaya on a grill, a method that infuses each grain of rice with a smoky aroma and a delightful char. Our curated recipes showcase variations that cater to diverse tastes, from classic renditions to innovative twists. Dive into the harmonious blend of tender chicken, succulent shrimp, and savory sausage, beautifully complemented by the Cajun "holy trinity" of bell peppers, onions, and celery. Experience the magic of Jambalaya, where the flavors of the Bayou come alive on your grill.
**Recipes Included:**
1. **Grilled Chicken Jambalaya:** Savor the simplicity of this classic recipe, featuring tender grilled chicken, aromatic vegetables, and perfectly seasoned rice.
2. **Grilled Shrimp and Sausage Jambalaya:** Elevate your taste buds with the harmonious combination of succulent grilled shrimp, savory sausage, and the vibrant flavors of Jambalaya.
3. **Vegetarian Jambalaya:** Delight in this meatless rendition, where an array of colorful vegetables takes center stage, complemented by herbs, spices, and the essence of Cajun cooking.
4. **Seafood Jambalaya:** Embark on a coastal adventure with this seafood extravaganza, featuring a medley of grilled shrimp, succulent crab, and tender calamari, all harmoniously united in a flavorful Jambalaya.
5. **Jambalaya with Smoked Sausage:** Introduce a smoky twist to your Jambalaya with the addition of smoked sausage, infusing the dish with an enticing aroma and a robust flavor.
FOIL-PACKET JAMBALAYA
Make this Louisiana favorite in no time on the grill.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium. Combine the frozen rice, scallions (white and light green parts only), celery, garlic, bell pepper, sausage, tomatoes, okra, olive oil, Cajun seasoning, 1 teaspoon salt and a few grinds of pepper in a large bowl; toss well.
- Lay out four 18-inch-long sheets of nonstick heavy-duty foil on a work surface. Divide the rice mixture among the foil sheets. Bring the two short ends of the foil together and fold to seal, then fold in the sides and seal to make flat packets.
- Grill the foil packets, flipping once, until the vegetables are tender and the rice and sausage are hot, about 8 minutes per side. Carefully open and top with the dark scallion greens.
JAMBALAYA
Spicy jambalaya with chicken and andouille sausage.
Provided by Terri
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
- In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
- Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g
JAMBALAYA ON THE GRILL
This is a great way to fix jambalaya when it is to hot to cook in the kitchen. The recipe is from Cuisine at Home.
Provided by PaulaG
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Cook the rice according to package directions, keep warm.
- In a large bowl, toss together the sausage, chicken, vegetables, garlic, 1 tablespoon of olive oil, cayenne and parsley; set aside.
- Combine the shrimp with brown sugar, remaining olive oil, paprika, and Tabasco sauce.
- Cut 4 pieces of heavy duty aluminum foil in 18x18 inch sheets. Place on a flat surface and divide the sausage mixture evenly among the packets.
- Top each packet with 3 of the shrimp, a couple of cubes of butter and a few grinds of fresh pepper and salt.
- Fold the top of each foil piece over jambalaya so edges meet, then crimp together and roll toward the center, fold the ends in the same manner, pressing to seal firmly.
- Put the packets on a preheated grill and cook for 8 to 10 minutes or until puffed; remove from grill and let rest for 2 to 3 minutes.
- Carefully open packets and spoon the jambalaya over the cooked rice; garnish with green onions and lemon wedges.
GRILLED CREOLE-STYLE JAMBALAYA
Every one of the ingredients used in this grilled spin on a Louisiana favorite is awesome with some charred flavor. Even the rice gets some smokiness from grilled tomatoes, a signature in this Creole-style dish. Also known as the Holy Trinity, the combo of bell pepper, onion and celery (which here we swapped for celery seed) is used to flavor Cajun and Creole dishes like gumbo and this jambalaya. No skewers? Use a grill basket instead.
Provided by Adam Dolge
Categories Healthy Grilled & BBQ Shrimp Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat grill to medium-high.
- Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add rice and cook, stirring frequently, until toasted, about 2 minutes. Add water and reduce heat to maintain a simmer. Cover and cook until tender, 40 to 45 minutes.
- Meanwhile, thread sausage, shrimp, bell pepper, onion and okra on separate skewers. Drizzle with the remaining 2 tablespoons oil and sprinkle with 2 teaspoons Cajun seasoning, 1 teaspoon celery seed and 1/2 teaspoon pepper. Grill the skewers and tomato halves, turning frequently, until the shrimp are opaque and the sausage and vegetables are slightly charred, about 5 minutes for the shrimp and sausage and 5 to 10 minutes for the vegetables. Remove the shrimp, sausage and vegetables from the skewers and transfer to a plate; cover with foil to keep warm.
- Chop the tomato and stir into the cooked rice along with the remaining 1/2 teaspoon Cajun seasoning and 1/4 teaspoon each celery seed and pepper. Spread the rice on a serving platter and top with the shrimp, sausage and vegetables. Sprinkle with scallions, if desired.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 53.7 g, Cholesterol 127.5 mg, Fat 19 g, Fiber 6 g, Protein 26.8 g, SaturatedFat 4.1 g, Sodium 747.3 mg, Sugar 4.3 g
GRILLED SEAFOOD JAMBALAYA FOIL PACKS
This version of jambalaya is grilled in foil packets, resulting in a tender stew with a slight smoky flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. Cut 6 (18x12-inch) sheets of heavy-duty foil. Cook rice in water as directed on package. In large bowl, mix cooked rice and remaining ingredients. Place 1/6 of mixture (dividing shrimp and scallops evenly) on center of each sheet.
- Bring up 2 sides of foil over shrimp mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packets on grill over low heat. Cover grill; cook 12 to 15 minutes, rotating packets 1/2 turn after 6 minutes, until shrimp are pink.
- To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.
Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 130 mg, Fiber 2 g, Protein 25 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling later on.
- Choose the right type of rice: For jambalaya, you'll want to use a long-grain rice, such as Jasmine or Basmati. These rices have a light, fluffy texture that won't clump together.
- Don't overcrowd the grill: When grilling the jambalaya, be sure to spread the ingredients out evenly so that they cook evenly. Otherwise, you'll end up with some ingredients that are overcooked and others that are undercooked.
- Use a cast iron skillet: A cast iron skillet is the best type of pan for making jambalaya on the grill. It retains heat well and helps to create a crispy bottom.
- Season the jambalaya well: Jambalaya is a flavorful dish, so don't be afraid to use plenty of spices. A good Cajun seasoning blend is a great way to add flavor to the dish.
- Let the jambalaya rest before serving: Once the jambalaya is cooked, let it rest for a few minutes before serving. This will help the flavors to meld together and the rice to absorb the liquid.
Conclusion:
Jambalaya is a delicious and versatile dish that can be enjoyed by people of all ages. The combination of rice, meat, vegetables, and spices creates a flavorful and satisfying meal. Whether you're making it on the grill or in the kitchen, jambalaya is sure to be a hit with your family and friends. So fire up the grill and get cooking!
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