January 18, 2013
[ Photographs: Joshua Bousel ]
Ever since making a Sunday gravy on the grill, I've been considering similar things that may seem far-fetched to cook over a live fire, but could also benefit from the smoky and charred flavors. Chicken and sausage jambalaya seemed like a good contender, so I gave it go.
In this recipe, I made use of the grill by cooking Creole-spiced chicken thighs, andouille, and tomatoes over the flames. From there, the holy trinity—onion, g
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