Deconstucted Jambalaya

Barry Davis


Summertime Favorite


★★★★★ 1 vote

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

How to Make Deconstucted Jambalaya


  1. 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.
  2. 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
  3. 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
  4. Serve on a platter, spread the rice first, then the grilled shrimp mixture and garnish with reserved green onions and bacon bits

Printable Recipe Card

About Deconstucted Jambalaya

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

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