No Salt Seasoning 
Spice N' Herbs Seasoning 
30-Minute Seafood Marinade 
Garlic Lemon Pepper Wings
These Garlic Lemon Pepper Wings by @TFTI.BBQ are crispy, juicy, and packed with bold Creole flavor.…
Get RecipeDate night just got a whole lot better with this recipe by @tfti.bbq! This meal brings home-cooked comfort to your plate with its absolutely flavor-packed chicken, andouille sausage and shrimp!
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Ingredients
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2 boneless chicken breasts
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12 oz. Andouille sausage
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1/2 lb peeled shrimp
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2 tbsp Tony Chachere’s Spice N Herbs seasoning
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2 tbsp Tony Chachere’s No Salt seasoning
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Tony Chachere’s Seafood Marinade
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1 celery stalk
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1 green bell pepper chopped
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1 tsp smoked paprika
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1 tsp dried oregano
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1 tsp dried thyme
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp ground pepper
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1 15oz. can of fire-roasted diced tomatoes
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1 cup long-grain white rice
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1 1/2 cups chicken broth
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2 green onions, sliced for garnish
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4 tbsp butter
- Clear
Directions
- Season chicken breasts with Tony Chachere’s Spice N’ Herb seasoning.
- Heat up a cast iron pan on medium-high heat. When hot, drizzle on some olive oil and lay chicken breast into pan.
- Cook for about 3-5 min on each side to build a crust.
- When done, place a tbsp of butter on some foil then place chicken on top and add another tbsp of butter on top of that.
- Wrap tightly and set aside
- In a small bowl, add in shrimp and about half a cup of Seafood marinade.
- Allow to marinate for 15 min or place into your Avid Armor USV32 and use the instant marinade function to marinate in minutes.
- Add shrimp to the same pan on medium heat and cook about 1 min on each side. Remove and set aside.
- Add in andouille sausage and cook until browned about 5-10 mins. When done remove and set aside.
- Add all fresh veggies and seasonings to the same pan, then mix well.
- Add andouille sausage and shrimp. Add in tomatoes, rice, and chicken broth and mix.
- While that’s coming to a simmer, heat up your smoker to 350F using applewood.
- When the smoker is ready, place the pan into smoker with both wrapped chicken breasts and smoke for around 15-25 min.
- Continue to mix every 5 min to make sure the top doesn’t dry out. Check the temperature of your chicken breasts and remove them when they hit an internal temp of 165F.
- When rice is fully cooked and chicken is done remove and let rest for 5-10 min.
- Slice chicken and place on top of Jambalaya, then garnish with diced green onions. Enjoy!
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