It just doesn’t get any easier to create a smoked jambalaya then this recipe on the Big Green Egg. Not only is it super easy by combining all the ingredients but it is also super delicious which is why this smoked jambalaya recipe is a must try!
Smoked Jambalaya Ingredients
- 1 lb – White Rice
- 1 can – French Onion Soup
- 8 oz – Tomato Sauce
- 1/4 lb – Butter Cut into pieces
- 1 cup – Onions Chopped
- 1/2 cup – Green Onion Minced
- 1 each – Green Pepper Diced
- 1/4 cup – Fresh Parsley Chopped
- 3 each – Large Garlic Cloves Minced
- 1 teaspoon – Crab Boil (Optional)
- 2 tablespoons – Cajun Seasoning
- 2 tablespoons – Hot Sauce Franks Original is Preferred
- 1 lb – Smoked Sausage
- 1 lb – Crawfish Tails or Shrimp Personally Prefer Shrimp
- 3 each – Chicken Breast Chopped into cubes
- 2 cups – Chicken Stock 3 Cups if it starts to dry out
How to Make Smoked Jambalaya?
While jambalaya is super easy to make there is a little prep work that needs to be done.
Start out by chopping the green onion, green pepper, parsley & onion. Once complete, follow up with removing the casing of the smoked sausage (if it isn’t skinless) and proceed with slicing it in half and then making them about a 1/4″ thick.
Once the green pepper, green onion, yellow onion & sausage are all chopped add them to the cast iron skillet. Cast iron skillets are great as they do an amazing job of distributing heat which results in a very evenly cooked pan.
For the shrimp, be sure to remove the shells and tails along with the vein. Never peeled shrimp before? No problem, check out how to properly remove the vein and peel shrimp here.
Next chop up the chicken into cubes. Roughly an inch by an inch will suffice for the jambalaya.
Once the shrimp is ready peeled and ready add it to the cast iron skillet.
Same with the cubed chicken.
Next, add the remaining ingredients. The butter should be sliced and spread out on top of the jambalaya like the above photo so when it melts it will better distribute. Don’t forget to add the white rice (as I did in the above photo).
How to Smoke Jambalaya on the Big Green Egg? (Or Kamado Joe)
Fire up the Big Green Egg and get it dialed into right around 350 degrees. Smoked jambalaya will be cooked with indirect heat. To do this, simply place your plate setter / conv”egg”tor in with the feet facing up followed by the grill grate.
Once the Big Green Egg is dialed into about 350 degrees, set the cast iron skillet with the jambalaya on the grate.
I forgot to add the rice, so make sure it doesn’t go forgotten as it really adds a lot to the jambalaya.
Cook the jambalaya on the Big Green Egg for about an hour and a half. Once complete the rice should be done, the shrimp should be cooked and the chicken should also be cooked all the way. Once all three of these have been confirmed then it is time to pull the jambalaya and enjoy it!
Smoked Jambalaya on The Big Green Egg
- 1 lb White Rice
- 1 can French Onion Soup
- 8 oz Tomato Sauce
- 1/4 lb Butter Cut into pieces
- 1 cup Onions Chopped
- 1/2 cup Green Onion Minced
- 1 each Green Pepper Diced
- 1/4 cup Fresh Parsley Chopped
- 3 each Large Garlic Cloves Minced
- 1 teaspoon Crab Boil (Optional)
- 2 tablespoons Cajun Seasoning
- 2 tablespoons Hot Sauce Franks Original is Preferred
- 1 lb Smoked Sausage
- 1 lb Crawfish Tails or Shrimp Personally Prefer Shrimp
- 3 each Chicken Breast Chopped into cubes
- 2 cups Chicken Stock 3 Cups if it starts to dry out
- Fire up the Big Green Egg and get it dialed into 350 degrees. Insert the plate setter / conv"egg"tor with the feet facing up for a indirect cook.
- Start with 2 cups of chicken stock in a cast iron skillet.
- Combine all remaining ingredients.
- Smoke on the Big Green Egg for 1 1/2 hours. If it looks like it is drying out then add one more cup of chicken stock to get the consistency you are looking for.
Tabasco is a great substitute for the hot sauce but Franks is a personal favorite.
Shrimp is personally also preferred over craw fish tails.
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