Grilled Jambalaya

When you think Jambalaya, you don’t usually think grilling.

Becky Low shares this delicious creole recipe you’ll want to whip up.

Grilled Jambalaya
1 cup long grain rice
2-3 cloves minced garlic
1 can (14-oz) diced tomatoes
1-2 tablespoons creole seasoning, divided
2 cup reduced sodium chicken broth*
1 cup tomato juice, warmed, optional
1 medium onion, peeled
1 green bell pepper, seeded
1 red bell pepper, seeded
3 stalks celery
1 ½ cups grape or cherry tomatoes
3-4 tablespoons vegetable oil, divided
4 boneless chicken thighs
½ pound andouille sausage, or smoked sausage
1 pound medium shrimp, peeled and deveined
Snipped fresh parsley, sliced green onions, optional
Fresh lemons, quartered

Either on the grill or stove top, combine rice, canned tomatoes, minced garlic, 1-teaspoon creole seasoning and chicken broth in saucepan; bring to a boil, cover, reduce heat to low and simmer 20 minutes or until rice is tender. Note – all liquid may not be absorbed. Remove from heat and allow rice to stand covered for 10 minutes.

Preheat grill and a grill basket on medium to medium-high heat.

Dice onion, bell peppers, and celery stalk into coarse 1-inch pieces; cut tomatoes in-half (or quarters for larger cherry). Toss vegetables with 1-2 tablespoons oil (vegetables should be thoroughly coated with oil, but not dripping. Set aside.

Cut chicken thighs into bite-size pieces, toss with 2-teaspoons oil, then with 1-3 teaspoons creole seasoning (start with 1-teaspoon seasoning and add more to taste later). Slice sausage in half lengthwise then into ¼-inch thick slices.

Place vegetables, chicken and sausage evenly in hot grill basket; grill, with lid down, for 10-15 minutes, stirring occasionally, until chicken is cooked through and vegetables tender.

Toss peeled and deveined shrimp with 1-2 teaspoons oil and 1-2 teaspoons creole seasoning. Place shrimp on top of grilling veggies and meats. Continue to cook 5-10 longer or until shrimp is pink.

To serve, toss grilled meat and vegetables with cooked rice. Season to taste with creole seasoning or salt and pepper. If desired, add tomato juice to create desired consistency. Garnish with fresh snipped parsley, sliced green onions, and quartered lemons.


Adding spice to the dish adds heat and flavor – but may also “burn” the taste buds. Water does not cool hot taste buds, but milk is a natural heat quencher, dairy is undeniably the solution.

Still too spicy for the taste buds? Substitute andouille sausage with a mild smoked sausage and substitute salt to taste for part of the creole seasoning.

* May substitute 1-cup chicken broth for 1-cup canned clam juice.

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to or Facebook
For nutrition research go to

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