Blackstone Jambalaya Breakfast Sandwiches
Once upon a time, four people from across the United States met in Utah at the Blackstone Social Summit and created a magical griddle recipe together… Blackstone Jambalaya Breakfast Sandwiches!
I was absolutely honored to be paired with Mama on the Griddle and Smokin’ Griddle Bois on a cooking collaboration at this event.
How we made Blackstone Breakfast Jambalaya Sandwiches
We all got to work right away on the different components of this sandwich.
They got to chopping sausage, onions, and peppers.
And I made a Cajun aioli by mixing mayonnaise, lime juice, garlic, Cajun seasoning, and Tabasco sauce.
The “bois” cooked the peppers and onions on the griddle.
While we chopped the tomatoes and got the ciabatta rolls ready to go.
We toasted the rolls and added Pepperjack cheese to the bottom buns.
Then piled on our Jambalaya mixture of peppers, onions, garlic, andouille sauce, rice, Cajun seasoning, and tomatoes.
Drizzle plenty of that Cajun aioli over the Jambalaya mixture.
Then top with a sexy, drippy fried egg 🙂
THIS, my friends, is what is created when Jambalaya meets breakfast sandwich 🙂
Poke that yolk and dig into Blackstone Jambalaya Breakfast Sandwiches 🙂
If you like Blackstone Jambalaya Breakfast Sandwiches, you might also like these griddle recipes…
Blackstone Caesar Salad Slotdogs
Blackstone Smashed Chorizo Breakfast Tacos
Best Blackstone Sandwich Recipes
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Blackstone Jambalaya Breakfast Sandwiches
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
Cajun Aioli
- 2/3 cup mayonnaise
- 1 tablespoon lime juice
- 2 to 3 cloves garlic finely minced
- 1 1/2 teaspoons Cajun seasoning blend of choice
- a few dashes Tabasco sauce
Jambalaya Breakfast Sandwiches
- cooking oil of choice
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 onion diced
- kosher salt, pepper, Cajun seasoning blend of choice
- 1 (8.5-ounce) pouch Ben's Ready Rice- Red Beans and Rice no need to microwave
- 1 pound andouille sausage sliced
- 6 cloves garlic minced
- 2 small tomatoes diced
- 8 ciabatta rolls
- 8 slices Pepperjack cheese
- 8 eggs
Instructions
Cajun Aioli
- Put all ingredients in a bowl and stir until combined.
Jambalaya Breakfast Sandwiches
- Preheat your griddle to medium low. Add some cooking oil of choice along with the red pepper, green pepper, onion, kosher salt, pepper, and Cajun seasoning blend. Cook 5 to 6 minutes, mixing with spatulas.
- Add the pouch of Ready Rice, andouille sausage, garlic, and tomatoes to the peppers and onions. Cook 5 to 6 more minutes, mixing a few times. Scoot mixture to edge of griddle.
- Lower heat to low, add more cooking oil and crack the eggs on the griddle, season with a little Cajun seasoning and cook the fried eggs according to your preference. Split the ciabatta rolls, spread some of the Cajun aioli on the cut side, and place, cut side down, on the griddle for a minute or until toasted how you prefer.
- Remove rolls and place a slice of Pepperjack cheese on the bottom buns. Pile on the Jambalaya mixture, drizzle remaining Cajun aioli, top with a fried egg and top bun.
My new Blackstone Griddle Cookbook is now available on Amazon!
