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Jambalaya for 3

Jambalaya for 3

By Bruce Mitchell 

Watch the video on Roku TV and Amazon Fire TV - search for "Blackstone" 


  • 2 boneless Chicken thighs
  • 6oz of Mandarin Sausage
  • 8oz of cooked Crawfish
  • ¼ of a large onion
  • Bayou Blend Seasoning
  • 3 cup Rice
  • 6 cup Water
  • 3 tsp Kitchen Bouquet Browning and Seasoning Sauce


  1. Heat griddle to medium heat. Cube 2 boneless chicken thighs and cook until browned.
  2. Slice 6oz cooked mandarin Sausage and place on griddle along with 8 oz of cooked crawfish. Cook until warmed and then combine with chicken and add a dash of Bayou Blend seasoning.
  3. Dice ¼ of a large onion and place and cook for 3-5min. (To steam just add a little water the onions). Once cooked combine onions with meat and turn heat to low.
  4. Set the rest of the griddle on low.
  5. In each of the 3 Blackstone Grease Cup liners mix 1 cup of rice, 2 cups of chicken stock, 1 tsp of Kitchen Bouquet Browning and Seasoning Sauce, and a dash of Bayou Blend seasoning.
  6. Place on griddle and evenly distribute meat into each one and stir.
  7. Cover each one with aluminum foil and poke a small hole in the top.
  8. Cook for about 20minutes.
  9. Remove from heat and enjoy!

*Note: Any meat can act as a substitute in this dish. The meat in Jambalaya is usually an accumulation meat leftover from the week. 

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