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Smoked Chicken Jambalaya

Prep Time

40 minutes

Cook Time

120 minutes

Servings

4-6 people

If you love bold smoky flavor and classic Louisiana dishes, this Smoked Chicken Jambalaya by @TFTI.BBQ is for you!

Smoked Chicken Jambalaya

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Ingredients

  • 1 whole chicken

  • Tony Chachere’s 30-Minute Chicken Marinade

  • Tony Chachere’s Jambalaya Rice Dinner Mix

  • Tony Chachere’s Original Creole Seasoning

  • 2 andouille sausages, sliced

  • parsley, for garnish
  • Clear

Directions

  1. 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.
  2. In a cast iron skillet, pour in Tony’s Jambalaya Rice Dinner Mix, andouille sausage, and water (or chicken broth).
  3. Remove chicken from marinade and season the top.
  4. Fire up your pellet smoker to 350ºF.
  5. 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.
  6. Smoke until the internal temperature of the chicken reaches 165ºF in the thickest part of the breast.
  7. Halfway through cooking, stir the jambalaya.
  8. When done, garnish with fresh chopped parsley and dig in!

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