I made a lot, and I do mean a lot, of beer can chickens on my Char-Broil Big Easy last weekend. So, I had a good amount of chicken on hand. That got me to thinking beer can chicken jambalaya. I took the classic jambalaya recipe from Chef John Folse and used my tender, incredibly flavorful beer can chicken instead of browned fresh chicken.
There’s no loser in this beer can chicken jambalaya, but for me the winner is the rice (well, and me for getting to eat it). It absorbs flavors from the vegetables and meats and broth and spices and turns out just flat-out incredible.
You can add shrimp to this jambalaya if you want, but I prefer mine without it. It’s hard to re-heat shrimp leftovers without them becoming way too tough. This recipe makes a big, big batch. Since there’s only two of us I was guaranteed to have leftovers and then some.
Beer Can Chicken Jambalaya
- 2 tablespoons vegetable oil
- 2 pounds smoked sausage sliced
- 2 cups onion diced
- 2 cups celery diced
- 1 cup green bell pepper diced
- ½ cup garlic minced
- 8 cups chicken stock
- 3 pounds cooked beer can chicken shredded or cubed
- 2 cups mushrooms sliced
- 1 cup green onions sliced
- ½ cup parsley chopped
- kosher salt to taste
- cayenne pepper I used 2-3 tablespoons, to taste
- hot sauce I used 1/4 cup or more, to taste
- 5 cups long grain rice uncooked
- Heat oil in a very large (7 quart or larger) Dutch oven.
- Add the sausage and brown lightly on all sides. Remove.
- Add the onion, celery, and bell pepper. Saute for 5 minutes.
- Add the garlic and cook another minute.
- Add the stock. Bring to a boil and reduce to a simmer and continue simmering for 15 minutes.
- Add the chicken, reserved smoked sausage, mushrooms, green onions, parsley, salt, cayenne pepper and hot sauce.
- Cover and simmer another 15 minutes.
- Add the rice, reduce heat to low, cover and cook for 45 minutes or until the rice is tender, stirring every 15 minutes.
Nutritional values are approximate.