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1/2 lbs. andouille or other smoke sausage, sliced
1 lb. smoked pork chops or pork loin, bone removed, cut in small cubes
2 Tbsp. vegetable oil
4 large white onions, finely chopped
4 large cloves garlic, minced
2 green peppers, cut in strips
1 1/2 lbs. tomatoes, chopped
1 1/2 bay leaves, crumbled
1/2 tsp. dried thyme
1 1/2 tsp. dried oregano
1 tsp. black pepper
3 1/2 cups chicken stock
1 lb. boned raw chicken breast, cut in bite-size pieces
3 cups uncooked long grain rice
Salt to taste
Pinch of cayenne pepper
2 lbs. raw Shrimp, peeled and deveined
Brown sausage and pork in a large oiled heavy frying pan or Dutch oven. When brown, add onions, garlic, and green pepper, saute 5 minutes or until vegetables are soft. Stir in remaining ingredients, except salt, cayenne and Shrimp. The liquid should just cover the ingredients, add more, if necessary. Cover and simmer 25 minutes, until liquid is absorbed and rice is cooked. Add salt and cayenne to taste. Add Shrimp and cook until they turn pink, about 5 minutes.
If you are going to refrigerate the jambalaya, omit the Shrimp and add them during reheating before serving.
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