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Dutch Oven Jambalaya

February 13, 2009

Sausage and Shrimp Jambalaya, originally uploaded by gromgull.


I (N.) came home one day to J. insisting that we have Jambalaya which was strange since he doesn’t like shrimp or much seafood. Turns out he had seen this recipe from Emeril that didn’t require any sort of seafood. It’s a sausage and chicken recipe that’s actually quite tasty and the cayenne pepper really gives it a kick.


  1. 1/2 cup vegetable oil
  2. 3 cups chopped yellow onions
  3. 1 cup chopped bell peppers
  4. 1 cup chopped celery We skipped this
  5. 2 teaspoons salt
  6. 1 teaspoon cayenne
  7. 1 tablespoon chopped garlic
  8. 1 pound of sausage (cut crosswise into 1/4-inch slices) We used smoked sausage
  9. 1 1/2 pounds boneless, skinless white and dark chicken meat, cut into 1-inch cubes We used all chicken breast
  10. 3/4 pound country ham, cut into 1/2-inch cubes We used bacon which is as close to country ham as I will eat
  11. 3 bay leaves
  12. 3 cups medium-grain white rice We used brown, treated it exactly the same and it came out great
  13. 6 cups chicken stock
  14. 1/2 cup chopped green onions, green tops only We skipped this
  15. 1/2 chopped fresh parsley And this


1. Heat the oil in a large cast-iron Dutch oven, or large, heavy pot over medium-high heat. Add the onions, bell peppers, celery, 1 teaspoon of the salt, and 3/4 teaspoon of the cayenne, and cook, stirring, until the vegetables are very soft, 5 to 6 minutes.

2. Add the garlic and cook, stirring, for 30 seconds. Add the sausage and cook, stirring and scraping the bottom and sides of the pot to loosen any browned particles, until browned, about 5 minutes.

3. Season the chicken with the remaining 1 teaspoon salt and 1/4 teaspoon of cayenne. Add the chicken and the bay leaves, and cook, stirring, until browned, about 6 minutes. Add the ham and cook, stirring, for 2 minutes. Add the rice and cook, stirring, for 2 minutes.

4. Add the stock, stir to combine, and cover. Lower the heat to low and cook without stirring until the rice is tender and all the liquid is absorbed, 25 to 30 minutes. Remove the pot from the heat and let stand, covered, without stirring for 10 minutes.

5. Remove the bay leaves. Stir in the green onions and parsley, and serve immediately.

Be careful this is very hot when it comes out so you may want to let it cool off in your bowl or on your plate before you try to eat it. This is definitely something we are going to make again and when the vegetables are in season we will even add those 😉

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