Grilled Greek Chicken and Pitas
Roasted Chicken and Corn Salad
Cranberry Glazed Turkey Tenderloins
Jambalaya is a delicious, spicy, main course consisting of rice and everything else in the refrigerator. It's a great way to use grilled chicken leftovers! If you don't have any leftovers, here's our recipe to grill some chicken up for the best-tasting Jambalaya ever! We have limited our ingredients to the very basic - but don't be afraid to add your favorites to the mix (pork, shrimp, peas, etc). Just keep in mind the 2:1 ratio of liquid to rice and you won't go wrong.
1 large pack of Pick'O'The Chix, or two large chickens, cut into pieces, skin-on
1/3 cup GirlsonaGrill Cajun Rub
1/2 lb. Home Style Smoked Sausage, sliced into bite-sized pieces
1/2 lb. Home Style boneless ham chunks
1/4 cup canola or other vegetable oil
1 large onion, chopped
2 medium bell peppers, chopped
3 garlic cloves, pressed
2 bunches of green onion, sliced
3 cups long grain rice
6 cups chicken stock or water
3 bay leaves
To grill chicken for Jambalaya, coat the pieces heavily in the Cajun Rub - you are not intended to eat the chicken as it comes off the grill- the chicken will flavor the liquid, and subsequently, the whole dish, as it cooks with the rice.
Grill the chicken using the directions for Girlsonagrill Barbecued Chicken, removing the pieces when their internal temperature reaches about 140 degrees - it will continue to cook in the Dutch Oven....
In a large Dutch Oven, heat the oil, and saute the smoked sausage. Remove and drain well. Pour off most of the oil, leaving about 1/4 cup in the pan, then add the onions, bell pepper, and garlic, sweating until clear. Add the broth, rice and bay leaves and bring to a boil. Reduce heat to low, add the chicken pieces, ham and sausge, stir once and put on the lid. Do not open the lid and/or stir again for 35 mins.
After 35 mins, open this lid and stir gently to mix the rice and the other ingredients. If there is still liquid in the bottom of the pan, remove the lid, raise the heat to medium, and steam the dish until the liquid is gone and the rice is starting to appear dry.
Add the green onions, stir once and serve.
Menu Suggestions:
Green Mixed Salad
Garlic Bread
Bread Pudding
