BEST White Chicken Jambalaya Recipe | Damon and Lu Holter

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive than breasts.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon is a budget-friendly option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: no alternative

Fresh tomatoes can be used for a fresher taste, but canned are more convenient.

Use sharp scissors to spatchcock the chicken by cutting along the backbone.

Season the chicken with Croi Valley Southwest Barbecue Booster and Carolina barbecue dry rub, focusing on exposed meat.

Tuck the chicken wings under the body to protect them from high heat while grilling.

Grill the spatchcock chicken over lump hardwood charcoal until it reaches an internal temperature of 165 degrees.

Remove the chicken from the grill and place it in a pan.

Grill chicken sausages until charred and cooked through.

Melt butter in a cast iron skillet over medium heat.

Add diced onion, bell pepper, and celery to the skillet and sauté until translucent.

Toast the rice in the skillet with the vegetables for added flavor.

Add chicken stock to the rice and vegetable mixture, ensuring it covers everything.

Add a sprinkle of Croi Valley Southwest Barbecue Booster to the mixture.

Leave the pot uncovered to allow moisture to evaporate while the rice cooks.

Once the liquid reduces by half and the rice plumps up, add heavy whipping cream and cream cheese to the mixture.

Stir until the cream cheese melts and combines with the rice mixture.

Add the grilled chicken and sausages back into the pot and let simmer to infuse flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens