In the Kitchen: BBQ Jambalaya

The Rhode Show
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Chef Donald Discullio of Ladder 133 joined us in The Rhode Show kitchen to show us how to make their BBQ Jambalaya.


  • 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


  1. Sautee all vegetables for rice then add to boiling water and chicken stock mix
  2. Cook rice until light and fluffy

Steps for the dish:

  1. Sautee shrimp til opaque and season w salt and pepper
  2. Add chorizo and sweet italian sausage
  3. Add cooked spanish rice mix and be sure to keep hydrated w chicken stock
  4. Add grilled chicken and pulled pork
  5. Add sriracha bbq sauce
  6. Seperately cook a fried egg and add on top of dish at the end

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