I like Cajun cooking, and am pretty happy with my gumbo, but stirring roux for half an hour to an hour puts me off. Fortunately, you can have a taste of the Big Easy without making a roux if you make yourself a jambalaya. All in all, it’s a lot faster than making a gumbo, and it’s awesome good. The recipe here makes a big batch, and it’s really easy.

• 1 lb andouille sausage (cut into 1/3 inch half moon slices)
• 3-4 skinned chicken thighs (cut into 1/2 inch squares)
• 2 strips bacon
• 12 medium shrimp (raw peeled)
• 1 large green pepper (diced)
• 1 large onion (diced)
• 2 cups celery (sliced 1/3 inch)
• 1 pint chicken stock (I used the stock I made from a smoked turkey, which added some great smokiness to the whole dish)
• 14.5 oz can of diced tomatoes (I used Hunts)
• 1 tbs Zataran seasoning
• 2/3 cup uncooked white rice

Cook the onion, pepper, and celery until the onion is starting to get translucent. Combine with the meats in a larger stockpot. Add the stock, tomatoes, and Zataran’s to the pot and bring to a slight boil. Add the rice, stir in and cover. Simmer for 25 minutes, checking to add water  if the rice absorbs all the liquid.
Add the shirmp and cook 5-7 minutes until the shrimp is cooked through.

Serve. Wasn’t that easy? It’s wicked good, that’s for sure.

I actually found this in an ad for Texas Pete in Bon Appetite, and it looked like  a lot of fun, so we made it for some friends when they came over. Terrific hit. My only additions were to double the Texas Pete’s, and to precook the chicken until it was almost done in the microwave, then just brown it on the grill. Much juicer, and a lot fewer flames to deal with.

• SALSA INGREDIENTS:
• 1 lime, zest and juice
• 5 roma tomatoes, diced
• 1/2 red onion, chopped
• 1/4 piece habanero pepper, minced
• 2 ears corn, kernels removed
• 2 tbsp. extra virgin olive oil
• 3 tbsp. parsley, chopped
• 3 tbsp. chives, chopped
• 3 tbsp. cilantro, chopped
• 4 tbsp. Texas Pete^® Chipotle Hot Sauce
• 2 tbsp. Texas Pete^® Original Hot Sauce
• Salt and pepper to taste

• CHICKEN INGREDIENTS:
• 1 whole chicken, quartered
• 1/2 cup extra virgin olive oil
• 4 tbsp. thyme, chopped
• Salt and pepper to taste

• SALSA PREPARATION:
• Combine all ingredients & gently fold together. Allow flavors to infuse for 45 minutes to an hour.

• CHICKEN PREPARATION:
• Drizzle chicken quarters with oil and sprinkle with thyme, salt and pepper. Over medium high heat, grill chicken quarters 8-10 minutes on each side, or until internal temperature reaches 165°F. Remove chicken from grill, allow to rest 6-8 minutes and top with salsa.

Source: http://www.texaspete.com/recipes/texas-pete-charred-chicken/index.php