Real Recipes From Real Home Cooks ®

deconstucted jambalaya

(1 rating)
Recipe by
Barry Davis
Decatur, GA

Summertime Favorite

(1 rating)
yield 6 serving(s)
prep time 1 Hr
cook time 30 Min
method Grill

Ingredients For deconstucted jambalaya

  • 2 lb
    shrimp easy peel 21-25 per lb, reserve shells
  • 2 lg
    onions, vidalia chopped, reserve trimmings
  • 2 lg
    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