Big Green Egg Jambalaya

• 2 Tbs vegetable oil
• 2 medium onions coarsely chopped
• 2 green peppers coarsely chopped
• 1 1/2 lbs ground beef (I use ground chuck 80/20)
• 5 to 6 boneless skinless chicken thighs cut into bite
• size pieces
• 1 lb andouille sausage cut into bite size pieces
• 2 lbs raw shrimp peeled and deveined
• 2 cups long grain rice
• 4 cups water
• 1/4 cup Worcestershire sauce
• 6 Tbs (or more) Tony Chachere's Creole Seasoning

1. 1 Set the Egg up for direct cooking.
2. 2 In large Dutch oven, heat vegetable oil and saute onions and green peppers for approximately 3 minutes.
3. 3 Add ground beef, Worcestershire sauce and about 2 tbsp Creole seasoning. Cook until meat is browned. (Do not drain)
4. 4 Add chicken thighs and continue to cook until browned on all sides.
5. 5 Add andouille sausage and another 2 tbsp of Creole seasoning.
6. 6 Next, add rice and water. Bring to a boil, cover and simmer for 10 minutes.
7. 7 Add shrimp and 1 tbsp Creole seasoning and continue simmering (covered) for an additional 10 minutes.
8. 8 Let Jambalaya stand for at least 15 minutes before serving.

vegetable oil, onions, green peppers, ground beef, chicken, andouille sausage, shrimp, long grain rice, water, ubc, chachere

Taken from www.epicurious.com/recipes/member/views/big-green-egg-jambalaya-50135121 (may not work)