Bring bold, smoky flavours to your backyard with this crowd-pleasing BBQ Jambalaya from BBQ Explorers. Packed with tender chicken thighs, sizzling sausages, juicy prawns, and a punchy mix of peppers, chilli, and spices, this one-pot wonder is cooked over the coals for a rich, fire-kissed finish. Using Proware Kitchen’s stainless steel chef’s pan, you’ll build layers of deep flavour — from the chargrilled meats to the simmered rice and vegetables — all brought together with a generous splash of chicken stock and a kick of cayenne. Perfect for feeding a hungry crowd straight from the grill.
Ingredients
750g boneless and skinless chicken thighs
6 sausages (your favourite flavour, we went for Cumberland)
450g cooked prawns
1 large onion, roughly chopped
1 green pepper, roughly chopped
1 red pepper, roughly chopped
1 red chilli, finely chopped
5 sticks of celery, roughly chopped
1x 400g tin of chopped tomatoes
650g long grain rice
1.5 litres of chicken stock
Rapeseed oil
Black pepper
Sea Salt
1 tsp Cayenne pepper
4 sprigs of fresh thyme
5 cloves of garlic
Equipment
Stainless Steel tri-ply Chef’s pan
Chopping board
Cooking Method
Prepare your BBQ for cooking over direct heat.
Brown the chicken thighs on the BBQ and remove.
Add the sausages to the grill and cook through.
Place your ProWare Kitchen’s chef’s pan over direct heat and add the rapeseed oil.
Once hot, add the chopped onion, celery, red and green peppers to the pan together with salt and pepper. Give it a good mix, stir and let cook for 5 minutes.
Next add the chopped garlic and red chilli then soften for another 2 minutes.
Add the tin of chopped tomatoes and cook for a further 5 minutes.
Next add the cayenne pepper and first 750ml of stock.
Add the thyme and rice, give it a stir, and let it cook for 20 minutes. Then add the remainder of the stock and cook for a further 20 minutes.
Once the rice is soft, add the cooked sausages and chicken and let it cook for 10 minutes.
Finally, add the cooked prawns and let the jambalaya cook for a further 5 minutes.
