Smoky Street-Grilled Feast

Allergens

Shrimp, Sausage, Gluten (in cornbread muffins)

Ingredients

• 2 lbs large shrimp, peeled and deveined
• 1 lb smoked sausage, sliced
• 2 cups long
• grain white rice
• 4 cups chicken broth
• 1 cup diced tomatoes
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp Cajun seasoning
• 1 tbsp Creole seasoning
• 2 tbsp butter
• 1/4 cup chopped green onions
• 1 cup buttermilk cornbread muffin mix
• 1 egg
• 3/4 cup milk

Instructions

1. In a large pot, combine rice, chicken broth, diced tomatoes, onion, bell pepper, garlic, and Creole seasoning. Bring to a boil, then reduce heat and simmer until the rice is cooked through.
2. In a separate pan, melt butter over medium high heat. Add shrimp and sausage, cook until browned and cooked through. Season with Cajun seasoning. Remove from heat and set aside.
3. Prepare cornbread muffin mix according to package instructions. Mix egg and milk into the batter. Pour batter into a greased muffin tin and bake at 400°F for 15 20 minutes or until a toothpick comes out clean.
4. To serve, ladle the jambalaya onto plates, top with shrimp and sausage, and place cornbread muffins on the side. Garnish with chopped green onions.

Chef’s Insight

Don't be afraid to experiment with different types of sausage or seafood to personalize your dish.

Notes

Feel free to adjust seasoning levels according to your taste preferences.