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Louisiana Jambalaya

6 slices bacon, diced
1 lb. chicken breast Fillets, cut in 1/2" cubes
2 1/2 cups chopped onions
2 cups chopped bell peppers
1/2 cup julienne carrots
1/2 cup julienne celery
5 cloves garlic, minced
2 (15 oz.) cans tomato sauce
1 (14 1/2 oz.) can stewed tomatoes, undrained
1 (14 1/2 oz.) can chicken broth
2 cups raw rice
1 lb. sliced regular smoked sausage
1 lb. cleaned, cooked Shrimp
2 tsp. each thyme & salt
1 tsp. chili powder
1/2 tsp. pepper
1 cup frozen okra, thawed
1/2 cup minced fresh parsley
Hot sauce to taste


In Dutch oven, fry bacon until crisp; add chicken and cook until no longer pink. Remove meat; set aside. Saute onions, peppers, carrots, celery and garlic in drippings until crisp tender. Add tomato sauce, stewed tomatoes, broth and rice; stir well. Add remaining ingredients except okra and parsley. Bring to boil; simmer, covered 45 to 50 minutes or until rice is cooked. Stir in okra and parsley; heat through. Season to taste with hot sauce.


8 to 10 servings


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