Deconstucted Jambalaya

Barry Davis


Summertime Favorite

pinch tips: How to Perfectly Cook Fish in a Pan





1 Hr


30 Min




2 lb
shrimp easy peel 21-25 per lb, reserve shells
2 large
onions, vidalia chopped, reserve trimmings
2 large
bell peppers chopped, reserve trimings
1 lb
andouille sausage sliced 1/4 inch thick
1 bunch
green onion, chop white and green slice dark green
2 c
rice, long grain
5 c
chicken broth
2 slice
thick bacon chopped
2 to 3 Tbsp
cajun seasoning, divided

Directions Step-By-Step

Start the grill if using charcoal then Put chicken stock on burner and bring to simmer, add 1 tbs of the seasoning, the reserved shells and veggie trimmings, I usually cut my veggies into 1/4 inch strips but, rough chop works too.
Cook the chopped bacon in a sauce pan large enough for the rice until fat is rendered and bacon is crisp, remove bacon bits and reserve, add the rice and stir to coat then strain the chicken stock into rice cover and cook as directed, when rice is ready to rest stir in green onion white and light green parts
Put the shrimp, sliced sausage, and chopped veggies into a bowl, toss with olive oil and 1 tbs seasoning, put into a grill basket and cook over hot coals tossing frequently until shrimp are pink and cook through
Serve on a platter, spread the rice first, then the grilled shrimp mixture and garnish with reserved green onions and bacon bits

About this Recipe

Course/Dish: Other Main Dishes, Seafood
Main Ingredient: Rice/Grains
Regional Style: Cajun/Creole
Dietary Needs: Gluten-Free, Dairy Free, Wheat Free