The trick is to smoke the meat and not make the meat smoke
JAMBALAYA WITH BEEF
Date:April 11, 2015 Favorite:Other Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients are gathered on a tray> This dish is made out at the grill. We have: Rice, diced green peppers, onions, celery & garlic; plus andouille sausage, ground beef, cayenne pepper, cajun seasoning, beef broth, diced fire-roasted tomatoes & parsley.
The Egg was preheated for 500 degree direct grilling. After pre-heating the Cast Iron Dutch oven the ground beff was browned.
Once the ground beef was browned for 5 minutes, it was tie to add some more ingredients.
The sausage, green pepper, onions, celery, garlic and andouille sausage were added next and cooked down for 5 minutes.
Here is how it looked after the 5 minutes of cooking down the veggies and sausage.
At this point the pan is removed from the Egg and drained. I took this chance to add so Jack Daniel’s oak wood chips before returning the dutch oven to the Egg.
The remaining ingredients were added…
…stirred to combined, and brought to a boil. Then the Egg’s cooking temp was lowered from 500 to 350.
Here is the finished Jambalaya after cooking at 350 for 25 minutes.
The jambalaya is served. One of the traditional dishes to go with it is cornbread. I made something called Maple Skillet cornbread.
The jambalaya was an explosion of flavors and much spicier than I expected. Don’t worry this was a good thing but it was unexpected since big companies often play it safe with the heat when writing recipes.
This was a n excellent recipe as proven by the fact no one could stop going back for more, despite being full.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
I have long wanted to take a stab at making my own Jambalaya. Only one problem I am not a shrimp lover and most recipes use shrimp or some other fish. I was pleasantly surprised when I found this recipe for a beef based Jamablaya on the Big Green Egg website. Not only did it use ingredients I like, it was written for the Egg. Win Win. I will let the pictures tell the rest of the story. I was a bit surprised how spicy this Jambalaya was. I figured the BGE Company might play this one safe: give it a little kick But this was VERY spicy. It could be that the Cajun seasoning I used was spicier than normal, but I think there was more to the spiciness than that. But everyone loved the explosion of flavors in this dish and took the spiciness in stride. Everyone kept going back for seconds, then one more spoonful then