Boss Big Daddy


Cajun Jambalaya
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  • 1 tbsp. 
  • extra-virgin olive oil
  • 1 onion, chopped
  • 2 bell peppers, chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. boneless skinless chicken breasts, cut into 1″ pieces
  • 1 tsp. dried oregano
  • 6 oz. andouille sausage, sliced
  • 2 cloves garlic, minced
  • 2 tbsp. tomato paste
  • 2 c. low-sodium chicken stock
  • 1 (15-oz.) can crushed tomatoes
  • 1 c. long-grain rice
  • 2 tsp. Old Bay seasoning
  • 1 lb. medium shrimp, peeled and deveined
  • 2 green onions, thinly sliced
  • Big Daddy Bomb BBQ sauce


  1. In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.
  2. Add chicken broth, crushed tomatoes, rice, and Old Bay. Reduce heat to medium-low, cover with a tight-fitting lid, and cook until the rice is tender and the liquid is almost absorbed about 20 minutes.
  3. Add the shrimp and cook until pink, 3 to 5 minutes.
  4. Stir in green onions and add Big Daddy Bomb BBQ just before serving.


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