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Jambalaya

1/2 lb. hot smoked sausage, cut into 1/4" rounds
1/2 lb. ham, minced
3 Tbsp. bacon grease
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
3 garlic cloves, minced
1 bay leaf
1/2 tsp. thyme
1 tsp. basil
2 cups raw rice
2 cups chopped tomatoes
2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. Tabasco sauce
3 cups chicken stock
1 lb. cleaned raw Shrimp
Cooked Shrimp & red pepper for garnish


Preheat oven to 350 degrees F.


In a large Dutch oven, saute the sausage and ham. Remove with slotted spoon and set aside.


Add bacon grease to drippings and stir in onion, green pepper, celery, garlic, bay leaf, thyme and basil.


Saute for 5 minutes or until vegetables are tender.


Add rice. Saute for 3 minutes, stirring constantly.


Add tomatoes, salt, pepper, Tabasco, chicken stock and the reserved sausage and ham.


Bring to a boil, reduce heat and simmer slowly, covered, for 12 to 15 minutes or until rice is almost tender. Remove from heat and stir in Shrimp.


Place uncovered in preheated oven and cook for 20 to 30 minutes or until Shrimp is done. Stir several times to fluff rice.


Serves 6 to 8



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