At the Blackstone Social Summit in Utah, four cooks from around the United States came together and developed a memorable griddle creation: Blackstone Jambalaya Breakfast Sandwiches.
I was honored to team up with Mama on the Griddle and Smokin’ Griddle Bois for this collaboration. Together we planned the components and worked as a unit to build a satisfying breakfast sandwich with Southern flavors cooked on the griddle.
How we made Blackstone Breakfast Jambalaya Sandwiches
We divided tasks and started preparing each element right away. Some of us chopped sausage, onions, and peppers while another prepared a tangy Cajun aioli.
The aioli is simple: combine mayonnaise, lime juice, minced garlic, your preferred Cajun seasoning, and a few dashes of Tabasco for heat. Mix until smooth and set aside.
On the griddle, the “bois” sautéed diced red and green peppers with onion until softened and slightly caramelized. Meanwhile we diced tomatoes and split ciabatta rolls.
With the vegetables softened, we added sliced andouille sausage, a pouch of ready-to-serve red beans and rice, minced garlic, and diced tomatoes. A sprinkle of kosher salt, black pepper, and extra Cajun seasoning brought everything together. Cook this mixture until heated through and well combined.
Toast the ciabatta rolls on the griddle, then place a slice of Pepperjack on the bottom halves so it can melt slightly. Pile the jambalaya mixture onto the cheese, and drizzle generously with the Cajun aioli.
Lower the griddle heat and fry eggs to your liking — runny yolks add an indulgent, saucy finish. Place a fried egg on each sandwich, then cap with the top bun.
When jambalaya flavors meet a breakfast sandwich, you get bold, spicy, and comforting bites all in one. These sandwiches are hearty, full of texture, and perfect for feeding a crowd.
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
Cheri Renee, Ari Roberts, Keith Wilmoth, Phil Lynch
Pin Recipe
Equipment
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Blackstone Griddle
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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
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Combine mayonnaise, lime juice, minced garlic, Cajun seasoning, and Tabasco in a bowl. Stir until smooth and refrigerate until ready to use.
Jambalaya Breakfast Sandwiches
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Preheat the griddle to medium-low. Add oil, diced red and green peppers, diced onion, kosher salt, black pepper, and Cajun seasoning. Cook 5–6 minutes, stirring occasionally, until vegetables soften.
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Add the ready rice pouch, sliced andouille, minced garlic, and diced tomatoes. Cook another 5–6 minutes, stirring until warmed and combined. Move the mixture to the edge of the griddle.
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Turn heat to low, add a little more oil, and crack the eggs on the griddle. Season lightly with Cajun seasoning and cook to your desired doneness. Split the ciabatta rolls, spread aioli on the cut sides, and toast on the griddle until lightly browned.
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Assemble: place a slice of Pepperjack on each bottom roll, top with the jambalaya mixture, drizzle more aioli, add a fried egg, and finish with the top bun.
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