Smoked Jambalaya

What you need:

Chicken Thighs

Sliced Andouille Sausage

Shrimp

1-2 cans Diced Tomato 

4 cups Chicken Broth

Diced Onion

Celery

Bell Pepper

Frozen diced Okra

1-2 cloves Minced Garlic

1 1/3 cup rice, rinsed 

Slap Ya Mama Original

Ruff's Roasted Garlic Pepper

Salt

Cooking Time:  1.5 hours

Cooking Temp: 180 - 400ºF

Wood: Pecan or Maple

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1. Dice up chicken thighs.  Season chicken and shrimp with Slap Ya Mama's Original.  Smoke chicken thighs and shrimp for 30 minutes at 180ºF.  Set to the side in a bowl.

2. Turn up grill to 400ºF.  In cast iron dutch oven (preheated for about 10 minutes), fry andouille sausage, giving it all a good sear.  Set aside.

3. In same cast iron dutch oven, fry chicken thighs until just done.  Set aside with sausage for later.

4. Quickly cook shrimp in same cast iron dutch oven, it won't take long at all.  Set aside with other proteins.

5. Sauté your diced onion, diced celery, and diced bell pepper (this is your "Holy Trinity").  Let cook down until soft, around 5 minutes.  Add in your minced garlic and cook for 5 minutes more.  

6. Add your canned chopped tomatoes, rice, and chicken stock. Season with Ruff's Roasted Garlic Pepper and Salt.  Cover with lid.

7. Cook until rice is tender.

8. When rice is close, add proteins and okra and cook for another 10 minutes.  

9. Enjoy!