Leslie Scott’s Sausage and Chicken Jambalaya

• 1 lb sausage
• 2 lbs chicken thighs
• 4 cups rice
• 1 cup diced peppers
• 2 onions, diced
• 1 glove of garlic, chopped
• 8 cups chicken stock
• Cajun seasoning

• Royal Oak® Lump Charcoal 
• Royal Oak® Tumbleweeds 
• Charcoal Grill
• Cast Iron Pot
• Cutting Board
• Sharp Knief

1. Cook sausage and chicken thighs over Royal Oak Charcoal until almost done.

2. Chop chicken and sausage.

3. In a cast iron pot add 1 Tbs olive oil and cook peppers, onions, and garlic over medium heat. Cook until they begin to caramelize.

4. Add dry rice and allow to brown slightly.

5. Add chopped chicken and sausage. Add chicken stock and dry rub (about 2 Tbs) and cover.

6. Simmer over Royal Oak Charcoal fire for 45 minutes or until rice is done.