FOGO Recipes - Creole Jambalaya for Mardi Gras! - Episode 51

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is a lean protein alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories.

Fill your firebox with FOGO Premium Lump Charcoal and light it using two FOGO starters.

Set up your grill for indirect heat at about 350 degrees.

Add a chunk of mild fruit wood to the charcoal for smoke flavor, if desired.

Place the Dutch oven, uncovered, on the grill to preheat.

Slice the sausage into ½” pieces and set aside.

Brown the sausage in the pot and remove it once both sides are browned.

Sauté the onion, celery, and green pepper in the same pot with butter until tender.

Add the tasso and stir, cooking for a few minutes.

Add garlic and cook for about 1 minute without browning it.

Add chili powder, dried thyme, and pepper to the pot and let the spices bloom for a few minutes before stirring them in.

Add diced tomatoes, beef broth, rice, water, bay leaves, and sugar; cover and simmer until rice is tender, about 25 minutes.

Add shrimp, browned sausage, and parsley; simmer uncovered for 7-10 minutes until shrimp are pink and sausage is warmed through.

Remove bay leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens