Original Creole Seasoning 
30-Minute Chicken Marinade 
Creole Jambalaya Rice Dinner Mix 
Smoked Chicken Jambalaya
If you love bold smoky flavor and classic Louisiana dishes, this Smoked Chicken Jambalaya by @TFTI.BBQ…
Get RecipeIf you love bold smoky flavor and classic Louisiana dishes, this Smoked Chicken Jambalaya by @TFTI.BBQ is for you!
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Ingredients
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1 whole chicken
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Tony Chachere’s 30-Minute Chicken Marinade
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Tony Chachere’s Jambalaya Rice Dinner Mix
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Tony Chachere’s Original Creole Seasoning
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2 andouille sausages, sliced
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parsley, for garnish
- Clear
Directions
- Spatchcock the chicken by removing the spine. Then, place the chicken in a large bowl, pour in Tony’s 30-Minute Chicken Marinade, and refrigerate for 30min.
- In a cast iron skillet, pour in Tony’s Jambalaya Rice Dinner Mix, andouille sausage, and water (or chicken broth).
- Remove chicken from marinade and season the top.
- Fire up your pellet smoker to 350ºF.
- Place the chicken on the top rack and the cast iron skillet with the Jambalaya Rice Mix on the rack below to catch all the drippings.
- Smoke until the internal temperature of the chicken reaches 165ºF in the thickest part of the breast.
- Halfway through cooking, stir the jambalaya.
- When done, garnish with fresh chopped parsley and dig in!
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