Jambalaya - Just Dutch Oven Recipes


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Jambalaya

2 lbs. favorite meat (chicken works, but Cajun purists prefer shrimp or crawfish)
3/4 lb. Sausage links
1 can tomatoes and juice (28 oz.)
1 Cup uncooked long grain rice
1 Chopped Onion
1 Green, Yellow, Red or Orange Bell pepper (to taste)
1 clove garlic (minced) or garlic powder
2 tbsp butter or margarine
1 16 Oz. can chicken broth
1 tbsp salt
1/2 tbsp pepper,
1/2 tbsp (or more, to taste) Tabasco
1/2 container non-alcoholic beer


For the meat, you can use canned chicken, or one of my preferences is to season up and grill and then slice the chicken prior to adding.

Brown the sausage in the dutch oven (about 5 – 10 minutes once the oven is warmed up). Remove the sausage and cut into bite size pieces. Saute’ onion, peppers, and garlic in butter and spices until tender (5 – 10 minutes). Place meat, sausage, broth, tomatoes, beer, and vegetables into dutch oven and bring to a boil. Stir in rice and reduce heat. Cover and simmer about 25 minutes or until rice is tender.

Serves 8 – 10