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Jambalaya

4 chicken breasts
1/2 lb chorizo
1 med green pepper, chopped
1 clove garlic, chopped
16 oz canned tomatoes
1 T minced thyme
1 t sugar
1/2 t salt
1/4 t hot sauce
1 cup long grain rice
1/2 lb medium shrimp
thyme sprigs for garnish
med onion


Boil chicken in 2" of water. Reduce heat, cover and simmer 35 minutes. Cut up chicken, save broth. Heat chorizo and 1/4 cup water to boil in large skillet/sauce pan (big enough to hold everything, unless you plan to finish in a crock pot). Cool and cut to bite size. Cook green pepper, onion and garlic in drippings. Transfer to Dutch oven.

Dutch Oven
Add tomatoes, thyme, sugar, salt, pepper sauce and 2 1/4 cups of broth. Stir in rice. Cook for 30 minutes. Add chicken, chorizo and shrimp. Cover and cook until shrimp is pink and opaque. Serve with garnish.

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