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Best Jambalaya, The

4 lbs. Shrimp, peeled
1 1/2 lbs. smoke sausage, sliced
2 Tbsp. oil
2 tsp. butter
2 onions, chopped
1 large Bell pepper, chopped
6 inner stalks celery, diced
1 Tbsp. Polander's chopped garlic
1 (16 oz.) can Cajun style stewed tomatoes
2 cups beef broth
3 bay leaves
1 tsp. thyme
20 fresh basil leaves, chopped up
1 tsp. dried basil
1/8 tsp. cayenne pepper
1 tsp. salt
1/8 tsp. cloves
1/4 tsp. allspice
1/2 tsp. chili powder
1/4 tsp. white pepper
1 3/4 cups long grain rice, uncooked

In large Dutch oven, melt butter and oil together. Saute sausage in oil over low fire for 5 minutes. Add onions, Bell pepper, celery and garlic and saute until tender. Stir in tomatoes, broth, seasonings and rice. Add Shrimp and bring to a boil. Reduce heat, cover and cook for 35 to 40 minutes on low heat. Add green onions and parsley and cook for an additional 10 to 15 minutes or until rice is tender.

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