A classic New Orleans jambalaya… on a Blaze BBQ grill? Chef Kenneth Temple, “Chopped” Champion and celebrity caterer, proves it can be done. Bringing his own masterful spin on this sizzling staple of Southern cuisine, Chef Kenneth incorporates his great loves of seasoning, flavor, and showmanship to his best jambalaya recipe on the Blaze grill. Our new friend even brought enough charisma to go toe-to-toe with our own Chef Tony. (Now, THERE’S an idea...) Grab yourself a cast iron pot and follow along with a bona fide master of New Orleans cuisine. By the time the good chef is through, you’ll learn how to pack that pot with arguably the best guilty pleasure this side of Cajun Country. Good times are optional, but recommended.

Grilled Cajun Jambalaya with Parboiled Rice:
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Cajun vs Creole BBQ: What's The Difference:
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Blaze Premium LTE 40-Inch 5-Burner:
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0:00 - Intro
0:43 - The Trinity Stuffed Chicken
1:28 - How to Cook the Rotisserie Chicken
5:33 - Grilling the Smoked Sausage
6:16 - How to Cook Jambalaya
12:12 - The Fluffing Stage
13:34 - Eat to Live
14:20 - Taste Test & Closer


Since its founding in 1998, BBQGuys® has helped more than 850,000 customers nationwide achieve their outdoor living dreams. The company based in Baton Rouge, Louisiana, offers an industry-leading selection of grills, BBQ smokers, and outdoor living products, along with expert opinions and a free outdoor kitchen design service.

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Featuring: Kenneth Temple
Directed / Filmed / Produced by: Paris Frederick
Cam Op: Christian Argamasilla
Audio Tech: Sean Richardson
Script Supervisor: Tony Matassa

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