The trick is to smoke the meat and not make the meat smoke

JAMBALAYA-STUFFED BELL PEPPERS

  Date: February 25, 2014
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This was one of these recipes that the moment I saw it, I knew I had to do it. This recipe from Dr. BBQ's SLOW FIRE was one of the things that moved me from browsing at the store to bringing it home. One of the appeals for me is the jambalaya did NOT use shrimp or fish of any kind. The jambalaya sounded nice and spicy on paper and didn't disappoint. People who don't like spicy foods would probably want to change from the Andouille sausage to regular sausage & leave out the jalapeño peppers. I loved the jambalaya and could eat it minus the peppers as a meal in and of itself. The smoke was a nice addition to the flavor of the jambalaya and the red & green peppers. I had been drooling over this recipe since October when I picked up Slow Fire , and it certainly didn't disappoint.
Related Blog Entries:
Recipe Source:
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Artisan Bread in 5 Minutes a Day
Slow Fire:
Jambaalya-Stuffed Bell Peppers - Page 142
Grill:
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Big Green Egg

Smoked:

Using the Big Green Egg Kamado Cooker
Gear:
  • BGE Plate Setter (Legs Up)
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • 1/2" Copper Plumbing T's Shims
  • CGS-13" s/s Drip Pan
  • CGS-13" D-Grid
  • Maverick ET-733 Remote Read Thermometer
  • Oak Wood Chips
  • Wicked Good Weekend Warrior Lump Charcoal