White Chicken Jambalaya

Directions

1. prepare whole chicken by spatchcocking and removing backbone.

2. Season Chicken with Croix Valley Southwest Booster and Carolina Rub and place on 350 degree grill for approximately 90 minutes or until bird reached internal temperature of at least 165 degrees.

3. In a Dutch oven or cast iron pot, melt butter and add the Holy Trinity (peppers, onions, and celery). Sautee until vegetables become tender and onions are slightly translucent.

4. While the vegetables are cooking, grill the sausages until charred. Remove from heat, slice, and pull the chicken from the bone. Set aside until ready for use.

5. Push the Trinity mixture off to one side of the pot and add the rice. Toast rice until it takes on some color, then mix it all together and add chicken stock until the vegetables and rice are covered in liquid (use more or less if necessary).

6. Cook uncovered until the rice starts to become tender and the liquid has been reduced by half. *We always keep extra stock on hand during this process, as you may need to add more depending on how quickly the liquid is evaporating.

7. Once the liquid is reduced and the rice is becoming tender, add cream, and cream cheese and season with additional Southwest Booster (about 4 Tbsp, but simply season to taste).

8. When rice has become tender and sauce has thickened, add meat to pot, reduce heat to 300 degrees and let simmer for approximately 20 minutes.

9. Serve with additional Southwest Booster as a finishing spice.