Chris Lane prepares Tony Chachere’s Jambalaya.
Ingredients
- 2 chicken breasts
- Big Green Egg Sweet & Smoky Seasoning, to taste
- ¼ cup olive oil
- 4 smoked sausage links, cut into bite-sized pieces
- 2 bell peppers, chopped
- ½ red onion, chopped
- One box Tony Chachere’s Creole Jambalaya Rice Dinner Mix
- 2¼ cups water
Instructions
Set the EGG for direct cooking at 375°F/191°C.
Season the chicken breasts with Sweet & Smoky Seasoning, cut into bite-sized pieces.
Place a Dutch oven on the cooking grid to heat. Add the olive oil, then the next five ingredients. Cook for two minutes until slightly tender.
Add the water and bring to a boil; add the Jambalaya Rice Dinner Mix and stir all ingredients together. Cover and cook for appx. 25 minutes until most of the liquid is absorbed.