Ingredients
2 Tbs vegetable oil
2 medium onions coarsely chopped
2 green peppers coarsely chopped
1 ½ lbs ground beef (I use ground chuck 80/20)
5 to 6 boneless skinless chicken thighs cut into bite
size pieces
1 lb andouille sausage cut into bite size pieces
2 lbs raw shrimp peeled and deveined
2 cups long grain rice
4 cups water
¼ cup Worcestershire sauce
6 Tbs (or more) Tony Chachere’s Creole Seasoning
Preparation
1 Set the Egg up for direct cooking. 2 In large Dutch oven, heat vegetable oil and sauté onions and green peppers for approximately 3 minutes. 3 Add ground beef, Worcestershire sauce and about 2 tbsp Creole seasoning. Cook until meat is browned. (Do not drain) 4 Add chicken thighs and continue to cook until browned on all sides. 5 Add andouille sausage and another 2 tbsp of Creole seasoning. 6 Next, add rice and water. Bring to a boil, cover and simmer for 10 minutes. 7 Add shrimp and 1 tbsp Creole seasoning and continue simmering (covered) for an additional 10 minutes. 8 Let Jambalaya stand for at least 15 minutes before serving.
