Meat, veggies, and rice – the perfect comfort food in October! Try Tony Chachere’s Jambalaya today!
2 chicken breasts
Big Green Egg Sweet & Smoky Seasoning, to taste
¼ cup olive oil
4 smoked sausage links, cut into bite-sized pieces
2 bell peppers, chopped
½ red onion, chopped
One box Jambalaya Rice Dinner Mix
2¼ cups water
Set the Big Green Egg for direct cooking at 375°F/191°C.
Season the chicken breasts with Sweet & Smoky Seasoning, cut into bite-sized pieces.
Place a Dutch oven on the cooking grid to heat. Add the olive oil, then the next five ingredients. Cook for two minutes until slightly tender.
Add the water and bring to a boil; add the Jambalaya Rice Dinner Mix and stir all ingredients together. Cover and cook for appx. 25 minutes until most of the liquid is absorbed.
Recipe and photo from Big Green Egg.