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