![]() ![]() Todd and I thoroughly enjoyed the amount of heat. It’s not too crazy, but my kids definitely raised their eyebrows at the heat level. Speaking of cayenne powder, this jambalaya is pretty spicy as written. If you miss the additional spiciness, you can increase the amount of cayenne powder in the rest of the recipe. If you can’t get your hands on file powder, you can substitute it for 1/4 cup of thinly sliced okra. It adds flavor, but it also acts as a thickener in the jambalaya. It is a spicy herb/seasoning made from the dehydrated leaves of the sassafrass tree. I recommend 16/20 shrimp (also labeled as “extra jumbo” shrimp with approximately 16-20 shrimp per pound).įile is a very southern ingredient typically used in jambalaya. The shrimp in this recipe is seasoned with melted butter and Fiesta Rub prior to sticking it on the grill. 1/4 cup of each green bell pepper, red bell pepper, and celery.Everything gets dumped in the same pot, and it’s ready in a little over an hour. Jambalaya requires quite a few ingredients, but rest assured, it’s relatively easy to make. So while cooking this jambalaya on the grill is not super traditional, the flavors are out of this world. The flavors added by cooking on the grill are amazing, and the extra little crispy bits of char and flavor on the grilled shrimp make for the best overall texture in the jambalaya. The adjustments are simple ones to make, all you need to do is set up your grill for two-zone cooking. The shrimp on the grill has such a great buttery char flavor that is complemented by the savory rice and mix of vegetables, I highly recommend trying it out. You may ask yourself why we’re grilling this jambalaya instead of cooking it inside? Simple answer? I just love cooking things over a fire that would otherwise be cooked on a stovetop. If you do not have a bottle of this at home, you can make your own using my recipe for Homemade Fiesta Rub. Next up, we cook onion, bell pepper, and celery with jalapenos and garlic before adding big flavor with file, cayenne, and my Hey Grill Hey Fiesta Rub. This dish is heavy on the meat and flavor with andouille sausage and grilled shrimp taking center stage. This dish is a hearty, one-pot recipe that combines amazing Creole and Cajun flavors for a dish that tastes like it’s straight out of Louisiana. It’s hard to pass up a large bowl of shrimp jambalaya. Grab yourself a pot, because this dish is bringing the heat with the perfect mix of rice, sausage, shrimp, and veggies. Grilled shrimp and southern flavors come together in this hearty Grilled Shrimp Jambalaya. ![]()
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