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Jambalaya

1 1/2 pounds cooked smoked beef sausage -- cut into 1/4-inch-thick slices
1 1/2 pounds boneless skinless chicken breasts -- cut in 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 medium onions -- chopped
2 cups chopped celery
2 medium green bell peppers -- chopped
3 cloves garlic -- minced
1/2 teaspoon ground red pepper
6 cups chicken broth
4 cups uncooked long grain white rice*
1 teaspoon paprika


Heat 8-quart oven-safe Dutch oven or stockpot over medium heat until hot. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside.


Add chicken, salt, and pepper to pan; cook 3 to 5 minutes or until chicken is browned. Remove from pan. Drain fat, leaving 1 tablespoon.


Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil; cover and bake at 375 degrees 30 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.


Makes 8 to 10 servings.





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