Tony Chachere’s Jambalaya

Chris Lane prepares Tony Chachere’s Jambalaya.


  • 2 chicken breasts
  • Big Green Egg Sweet & Smoky Seasoning, to taste
  • ¼ cup olive oil
  • 4 smoked sausage links, cut into bite-sized pieces
  • 2 bell peppers, chopped
  • ½ red onion, chopped
  • One box Tony Chachere’s Creole Jambalaya Rice Dinner Mix
  • 2¼ cups water


Set the EGG for direct cooking at 375°F/191°C.

Season the chicken breasts with Sweet & Smoky Seasoning, cut into bite-sized pieces.

Place a Dutch oven on the cooking grid to heat. Add the olive oil, then the next five ingredients. Cook for two minutes until slightly tender.

Add the water and bring to a boil; add the Jambalaya Rice Dinner Mix and stir all ingredients together. Cover and cook for appx. 25 minutes until most of the liquid is absorbed.

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