Jambalaya - Just Dutch Oven Recipes


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Jambalaya

1/4 Cup oil
1 Lb boned and skinned chicken breast halves -- cut in large chunks
3/4 Lb kielbasa -- thickly sliced
1 Lb large shrimp -- peeled and deveined


Trinity:
4 Cups chopped onions
2 Cups chopped celery
2 Cups chopped green bell pepper
1 Tbsp chopped garlic
4 Cups long-grain white rice
2 1/2 Cups chicken broth
2 1/2 Cups V-8 vegetable juice -- picante
3 Tsps Cajun seasoning
1/4 Cup paprika
2 Cups chopped green onions -- optional
2 Cups canned tomatoes -- chopped, optional


Heat oil in large Dutch oven. Season and brown chicken over medium-high heat. Add sausage and saute with chicken; when almost done add shrimp. Cook until shrimp are pink and done. Remove the meat and fish from pot. Saute in remaining oil onions, celery, pepper and garlic to desired doneness. Add liquid, Cajun seasoning, paprika and other desired seasonings and bring to a boil. Add rice, chicken, sausage and shrimp, and return to boil. Cover and reduce heat to simmer. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely. Cook for another 15 minutes. Add green onions and chopped tomatoes if desired.

Notes: 1 c raw rice will feed 3 people 1 c rice to a total of 2 c onion, celery, and green pepper, any combination 1 c raw rice to 1 1/4 c liquid over season to compensate for rice absorption