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Jambalaya Kebabs with Cast Iron Dirty Rice

Jambalaya Kebabs with Cast Iron Dirty Rice

Jambalaya is a Creole dish from Louisiana with its roots in Spanish paella with influences of French and Caribbean spices.  Most usually a dish of meats such as chicken, sausage or seafood as vegetables stewed together with rice and other spices and stock, Jambalaya is a one-pot dish that warms you up from the inside with its spicy notes.  Our recipe for Jambalaya Kebabs with Cast Iron Dirty Rice borrows flavors from this stewed dish and utilizes the smokiness of the grill to finish this skewered delight.

Jambalaya Kebabs with Cast Iron Dirty Rice


  • 4 Andouille sausage links (sliced into chunks)
  • 1 yellow bell pepper (cut into 1” square pieces)
  • 1 orange bell pepper (cut into 1” square pieces)
  • 1 Large White Onion (cut into 1” chunks)
  • 1 Catfish fillet (cut into chunks)
  • 1 Large chicken breast, skinless (cut into chunks)
  • Croix Valley Carolina Rub
  • Olive Oil


  1. Lace all ingredients onto 12” bamboo skewers, alternating meats and vegetables.
  2. Lightly coat skewers with Olive Oil.
  3. Generously coat with rub and grill skewers on medium-high grill at 375⁰F until chicken and catfish are done and vegetables begin to soften. Turn skewers repeatedly every 3-5 minutes to cook evenly.

Cast Iron Dirty Rice

Dirty rice is a traditional Creole dish from Louisiana that combines white rice with the trinity of Cajun aromatics (peppers, celery and onion) along with ground meat and other spices to give this dish its namesake “dirty” look.  While many variations exist, our recipe for Cast Iron Dirty Rice is as easy to prepare as it is to consume.  Looking to make this the star of the meal?  Simply add some sausage, chicken or shrimp to the mix and you’ve got yourself dinner!

  • 2 Tbsp. Olive Oil
  • 1 ½ cups Long Grain White Rice
  • 1 ½ cups Chicken Stock
  • 5-6 Chicken Livers, chopped
  • 1 Green Bell Pepper, finely diced
  • 1 Large Onion, finely diced
  • 1 stalk Celery, finely diced
  • 2 Roma Tomatoes, diced
  • 3 Tbsp. Croix Valley Carolina Rub



  1. Heat olive oil in cast iron skillet over 375⁰ grill.
  2. Add peppers, onions and celery to skillet and cook approximately 5 minutes until they begin to soften, stirring occasionally.
  3. Add chicken livers and cook additional 5 minutes, stirring often. Cook until edges of liver begin to brown.
  4. Add remaining rice, chicken stock, rub and tomatoes, stir thoroughly.
  5. Cover and cook until most of the liquid has been absorbed and the rice is tender (approximately 20 minutes). Stir occasionally.
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