Jambalaya Round 2

A few weeks ago I had decided to try my hand at making jambalaya. When I decide to make something, I research what I want to make and come up with my own recipe. The more I thought about how to make it I wondered how it would come out if I did it on the grill. All in all the taste was there, but I had cooked it with the rice and the rice came out really mushy. Fast forward to round 2 which I made today. I made a few changes to how I made it. Below are my list of ingredients.  The measurements are approximate.

1 lb grilled boneless skinless chicken breasts with Cajun seasoning
13 oz andouille sausage

1 onion

2 bell peppers

4 stalks of celery chopped

4 cloves of minced garlic

28 oz can of original Rotel tomatoes with green chilies

15 oz can of tomato sauce

3 cups of Chicken broth

1/2 cup Worcestershire sauce

2 tsp salt

1 tsp black pepper

1/2 tsp cayenne pepper

1 tsp onion powder

2 bay leaves

4 servings of white rice

After prepping all of the ingredients, I started by grilling the chicken and andouille sausage. 

 

Once done, I brought them inside to cool off. I then put the grilling wok on the grill to preheat it. I started off by adding some vegetable oil and then the bell peppers. 

 

I let them cook for about 5 minutes. I then added the sweet onions, celery, garlic and the dry ingredients. I let them cook for about 5-7 minutes. 

 

 

Once the veggies started getting soft, I added the Rotel tomatoes, tomato sauce, and chicken broth. I brought the mixture to a boil, added the 2 bay leaves, the grilled chicken and andouille sausage. I let it simmer on the grill for 25 minutes. 

 

 

 

 

While the mixture was simmering on the grill, I made white rice. Here is the finished product:

 

All in all this jambalaya was A LOT better than the first time I made it. I am very happy with the changes I made. I hope you try out this recipe and like it too. Thanks for reading!

Chuck