White Chicken Jambalaya
Get ready to embark on a culinary journey that's as vibrant and flavorful as the streets of New Orleans themselves. Our recipe for White Chicken Jambalaya is a delightful twist on the classic Louisiana dish, offering a taste of the Big Easy while infusing flavors of grilled sausage and smoked chicken in a rich, creamy sauce.
With a fusion of flavors taken from our World Champion White Pork Chili, this Jambalaya is like nothing you've ever tried before. Want to add additional flare? Grill up some Gulf Shrimp and Andouille Sausage, toss them in and you're really talking! So, grab your apron, and your favorite pot, and let's dive into the soul-warming world of White Chicken Jambalaya, Croix Valley Style!
White Chicken Jambalaya
Grilled Dutch Oven Cooking
Our take on Jamabalay is nothing like you've had before. With smoked pulled chicken, chicken sausage and classic New Orleans, flavors, the creamy, rich sauce takes this dish to another crowd-pleasing level.
1 Whole Chicken
Croix Valley Southwest Barbecue Booster
Croix Valley Carolina Rub, to season chicken
1 pound Chicken Sausage links
2 cups White Rice
1 cup Celery, diced
1 cup Onion, diced
1 cup Green Bell Pepper, diced
1 cup Butter (unsalted)
3 cups Chicken Stock (approximately)
1 pint Heavy Whipping Cream
8 oz Cream Cheese
prepare whole chicken by spatchcocking and removing backbone.
Season Chicken with Croix Valley Southwest Booster and Carolina Rub and place on 350 degree grill for approximately 90 minutes or until bird reached internal temperature of at least 165 degrees.
In a Dutch oven or cast iron pot, melt butter and add the Holy Trinity (peppers, onions, and celery). Sautee until vegetables become tender and onions are slightly translucent.
While the vegetables are cooking, grill the sausages until charred. Remove from heat, slice, and pull the chicken from the bone. Set aside until ready for use.
Push the Trinity mixture off to one side of the pot and add the rice. Toast rice until it takes on some color, then mix it all together and add chicken stock until the vegetables and rice are covered in liquid (use more or less if necessary).
Cook uncovered until the rice starts to become tender and the liquid has been reduced by half. *We always keep extra stock on hand during this process, as you may need to add more depending on how quickly the liquid is evaporating.
Once the liquid is reduced and the rice is becoming tender, add cream, and cream cheese and season with additional Southwest Booster (about 4 Tbsp, but simply season to taste).
When rice has become tender and sauce has thickened, add meat to pot, reduce heat to 300 degrees and let simmer for approximately 20 minutes.
Serve with additional Southwest Booster as a finishing spice.