Go to: Just Dutch Oven Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Jambalaya

1/4 cup peanut oil
1 cup smoked ham, minced
1 large onion, chopped
1 large green pepper, chopped
1 large red pepper, chopped
4 large tomatoes, chopped
1 1/2 cups celery, chopped
1 cup green onions, chopped
2 cloves garlic, minced
2 whole, skinned & boned chicken breasts
2 Tbsp. cajun seasoning
1 quart chicken stock
2 cups rice, raw
1 lb. fresh Shrimp, shelled, deveined & cleaned
1/2 lb. medium sized Oysters in their own juice


In large Dutch oven, heat vegetable oil. Add ham and saute until crisp, about 10 minutes. Add peppers, tomatoes, celery, onions and garlic and cook until vegetables are tender, about 10 minutes more. Cut chicken into 1" sized pieces and coat well with cajun seasoning. Add chicken to vegetable mixture, turn heat to high and brown well. Add chicken stock and rice, and simmer for 45 minutes until liquid has been absorbed by the rice. Add Oysters, their juices and Shrimp and simmer just until Shrimp turn pink and are firm to the touch and Oysters curl around the edges.



Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.