Blackstone Jambalaya Breakfast Sandwiches
Blackstone Jambalaya Breakfast Sandwiches is a fun twist on jambalaya served on a Ciabatta roll with a fried egg all made on the griddle!
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.