Chef Donald Discullio of Ladder 133 joined us in The Rhode Show kitchen to show us how to make their BBQ Jambalaya.
Ingredients:
- 16 oz short grain white rice
- 6oz diced red and green peppers
- 1/2 yellow onion diced
- 4oz yellow corn
- 4 oz black beans
- 3oz fresh chopped cilantro
- 1 Tbsp smoked paprika
- 8oz chicken stock
- Salt and pepper to taste
- 8oz portuguese chorizo (michaels or gaspars)
- 8oz grilled chicken
- 5oz sweet italian sausage
- 8oz extra large shrimp
- 5oz pulled pork
- 3oz sriracha bbq sauce
- Fried egg
Directions:
- Sautee all vegetables for rice then add to boiling water and chicken stock mix
- Cook rice until light and fluffy
Steps for the dish:
- Sautee shrimp til opaque and season w salt and pepper
- Add chorizo and sweet italian sausage
- Add cooked spanish rice mix and be sure to keep hydrated w chicken stock
- Add grilled chicken and pulled pork
- Add sriracha bbq sauce
- Seperately cook a fried egg and add on top of dish at the end
