Grilled Cajun Jambalaya with Parboiled Rice

Show of hands: who can name a more classic New Orleans dish than jambalaya? Positively popping with flavor, it's a proud staple of Southern cooking — and today, Chef Kenneth Temple shares his own perfected recipe. From start to finish, it's a simple spin with a serious kick in the tastebuds. His favorite trick? Parboil the rice for an even cook, bonus fluff, and juicier taste all around. And we do mean "all around,” as any jambalaya worth its green onions is a heaping, mouthwatering pot to be shared with friends and family.

INSTRUCTIONS

1. Season the inside of the chicken cavity with ½ tablespoon of cajun seasoning, then stuff with half an onion, half a bell pepper, and celery. Liberally season both sides of the chicken with the remaining cajun seasoning. Tuck the wings and tie the legs together with butcher twine.
2. Place the chicken on your spit and secure it with rotisserie forks. Set this on the rotisserie and ignite the grill's rear infrared burner. Rev up the motor and cook the chicken to cook for about 60 minutes.
3. Once done, baste the chicken with melted butter at 5-minute intervals, for a total of 15 minutes. Once the internal temperature reaches 165°F, the chicken is ready for phase two. Remove the onion, bell pepper, and celery. Cook the chicken and vegetables for another 10 minutes.
4. Chop the other half of the onion and bell pepper into medium pieces, then do the same with the cooled vegetables. Shred the chicken, removing bones and skin, and set the white and dark meat aside.
5. Preheat your gas grill to 400°F. Rub both sides of your smoked sausage with 1 tablespoon oil. Grill the sausage over the heat for 2 minutes on each side, then transfer to a baking sheet to catch any wayward juices. Allow the sausage to rest for 5 minutes, then slice it into ¼–½ inch pieces.
6. Cut off all burners except one end burner. Set a 5-quart pot over that burner, heating 1⁄4 cup of oil for 1 minute. Once hot, add the chicken and 1 tablespoon of cajun seasoning. Cook for roughly 2–3 minutes, or until slightly browned.
7. Swap out the finished chicken for uncooked sausage, which should take 2-3 minutes to brown as well. If the sausage isn’t browning, help it along with 2 more tablespoons of oil. Once done, remove the sausage as well. We don’t want that overcooking, either!
8. Add the onion, bell pepper, and celery, then sizzle until translucent. After a few minutes of that, dump in the rice and stir it generously, guaranteeing that it mops up all the available oils and flavors.
9. Add back in in the chicken and sausage, followed by garlic, thyme, all remaining cajun seasoning, bay leaf, and cayenne. Mix thoroughly. Don’t be afraid to over-season the dish here; the rice will sponge up more than you’d think! Speaking of, it’s time to pour in Worcestershire sauce, followed by both chicken stock and beef stock. Give it all a good stir, then bring everything to a boil.
10. Once boiling, cover the concoction and move to the cold side of the grill. Close your lid; with your grill at 375–400°F, your jambalaya should only need about 35–40 minutes. You’ll know it’s a wrap when the rice has absorbed all the liquid.
11. Stir in half the green onions, then fluff the dish by flipping the lion’s share and stirring rapidly in quick motions. Cover for about 10 minutes. Serve immediately and garnish with the remaining green onions. Enjoy!

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