Chicken and Shrimp Jambalaya


  • 2lbs. andouille sausage, sliced
  • 3lbs. chicken thighs, cubed
  • 3 cups onion, diced
  • 2 cups celery, diced
  • 2 cups bell pepper, diced
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp chipotle pepper, ground
  • 1 tsp cayenne pepper
  • 1 tbsp black pepper
  • 1 tbsp kosher salt
  • 10oz white wine
  • 28oz crushed tomatoes
  • 96oz chicken stock
  • 5 cups white rice
  • 1 cup green onion, sliced


  • Pre-heat REC TEC Grills Matador to high heat.
  • Add the sliced sausage and cook for 3-4 minutes, then move to the front row.
  • Add the cubed chicken thighs and sear 2-3 minutes, then move to the front row.
  • Add the onion, celery, bell pepper, garlic, and spices, then cook until tender (4-5 minutes).
  • Combine all the ingredients, add the crushed tomatoes, white wine, and chicken stock, then allow the mixture to simmer while covered for 15-20 minutes.
  • Add the rice and cook while covered for 20 minutes, stirring every 5 minutes.
  • Add the shrimp to the top, cover, and turn off the heat, allowing the jambalaya to rest for 20 minutes before serving.
  • Top with sliced green onions.