The Sauces

Kenai Premier Extra Spicy BBQ Sauce

Full-bodied and loaded with peppery warmth, this sauce is sure to be a favorite among spice-lovers. Baste your grillables or use it as a dip, there’s no wrong way to taste the boldest edge of the last frontier.


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Kenai Premier BBQ Jambalaya
Kenai Premier BBQ Jambalaya

  • 6 oz bacon, diced
  • 3 large skinless, boneless, chicken thighs cut into 1 inch pieces
  • 1¼ lbs of fully cooked smoked sausage (Andouille and Linguica work well)
  • 3 large skinless, boneless, chicken thighs cut into 1 inch pieces
  • 1 lb shrimp, peeled & deveined
  • 4 green onions, chopped
  • 1 medium onion, chopped
  • 1 large celery stalk, chopped
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped 
  • ½ Tbsp fresh thyme leaves (or ¼ tsp dried) 
  • 1 13.5 oz can of diced tomatoes with green chilies
  • 1/3 cup Kenai Premier Extra Spicy BBQ Sauce
  • 1½ cups long grain white rice
  • 1 Tbsp smoked paprika
  • 1¼ cups beef broth

  1. Preheat oven to 350. 
  2. Cook bacon in a large oven safe pot over medium high heat until brown but not crispy. Add smoked sausage. Sauté until sausage begins to brown. 
  3. Add onion, celery, and bell peppers. 
  4. Cook until vegetables begin to soften, stirring often. 
  5. Mix in chicken. Cook until outside of chicken turns white, stirring often. 
  6. Mix in smoked paprika, thyme and Kenai Premier Extra Spicy BBQ Sauce. 
  7. Add diced tomatoes, with chilies and beef broth. Stir. 
  8. Mix in rice. 
  9. Bring Jambalaya to a boil. Cover pot. Place in oven and bake until rice is tender and liquid is absorbed, about 45-48 minutes. 
  10. Add shrimp during the last 10 minutes of cooking.
  11. Top with green onions and serve.