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Couzan Billy's Jambalaya

Source of Recipe

From the kitchen of Kevin Taylor, the BBQ GURU


Recipe Introduction

I know there are many Jamba recipes out there. This one is unique in that you throw everything into the pot and cook. No making a roux, no browning the meat, no cooking the rice. It is ideal for doing on the grill. Matter of fact, I cook this for Friday night supper at the cook-offs! This recipe I adapted from one given to me by my good friend Bill Conklin…Couzan Bill, a real Cajun!

List of Ingredients

-1 pound converted rice, uncooked
-1 can French onion soup
-1 (8 ounce) can tomato sauce
-1/4 pound butter, cut into pieces
-1 cup onions, chopped
-1/2 cup green onion, minced
-1 small green pepper, diced
-1/4 cup fresh parsley, chopped
-3 large garlic cloves, minced
-1 teaspoon crab boil
-2 tablespoons Cajun seasoning
-2 tablespoons Tabasco
-1 pound smoked sausage
-1 pound crawfish tails (or shrimp)
-3 pieces chicken breasts, cubed
-2 to 3 cups chicken stock




Recipe

-Preheat oven to 350 degrees F or simply place pot on the grill.

-Combine everything in a 5-quart ovenproof pot.
-Start with 2 cups of chicken stock.
-Mix well.
-Cover and bake for 1 1/2 hours or longer.

-You may add more chicken stock based on the consistency you want.

-Stir before serving.
-Keeps well.