Jambalaya recipe.

Discussion in 'Dutch Oven Recipes' started by fpnmf, Dec 29, 2010.

  1. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I told somebody a few months ago I would post this most excellent recipe. Took longer than I thought to get it here.

      Enjoy!!

    Craig

    Here is the recipe that I have used for years and have won several dutch oven scout master cook offs with (at camp,no real big deal). If I can find alligator meat I will add a pound of and back the pork off some. Comes from the International Dutch Oven Society page. As many times as I have made this..there has never been leftovers..hahahaha. It is one of the reasons I started making my own sausage.

    Dutch Oven Jambalaya

    1/4 cup Crisco or bacon drippings

    3 pounds cubed pork

    2 pounds sliced Andouille

    2 cups onions, chopped

    2 cups celery, chopped

    1 cup bell pepper, chopped

    1/2 cup garlic, diced

    8 cups beef or chicken stock

    2 cups mushroom, sliced

    1 cup green onion, sliced

    1/2 cup parsley, chopped

    4-5 cups long grain white rice, or use your favorite

    Salt and pepper to taste

    Louisiana gold hot sauce to taste (about 2 tsp)

    In a 8-quart Dutch oven (12 inch deep), heat Crisco or bacon drippings over medium-high heat on cooker(12 charcoal briquettes on bottom only). Sauté cubed pork until dark brown on all sides and some pieces are sticking to the bottom of the pot, approximately 30 minutes. This is very important as the brown color of jambalaya is derived from the color of the meat. Add andouille and sauté an additional 10-15 minutes. Tilt the pot to one side and ladle out all oil, except for one large cooking spoon. Add onions, celery, bell pepper and garlic. Add vegetables and sauté until all vegetables are well caramelized. Be careful, as vegetables will tend to scorch since the pot is so hot. Add beef stock, bring to a rolling boil and reduce heat to simmer (6-8 briquettes on bottom). Cook 15 minutes for flavors to develop. Add mushrooms, green onions and parsley. Season to taste using salt, pepper and Louisiana Gold hot sauce.  I suggest that you slightly over-season since the rice tends to require a little extra seasoning. Add rice, cover and simmer (6-8 briquettes on bottom, 10-12 briquettes on top). Cook rice 30-45 minutes, stirring frequently.  Serve with French bread.  Serves 8-10

    Submitted by:

            John Gregory    
     
    Last edited: Dec 29, 2010
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Well your recipe looks pretty darn good.
     
    Last edited: Dec 29, 2010
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I've always though of Jambalaya as a clean out your freezer dish.  When I get miscellaneous bits of any kind of meat in the freezer they all come out and go in the same pot.  I have friends that swear by jambalaya with peperoni.   Only rule seems to be not mixing seafood with meat and there again it's not necessarily a hard and fast rule.

    Looks like a great recipe, you may want to try a small can or two of chopped tomatoes or (Rotels with the green chilies) added to the pot right after you get a good saute on the raw vegetables. 

    It's all good eaten

    Al
     
  4. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Great looking recipe, I will give it a try the next time I make Jambalaya. Thanks for posting it....
     
  5. arnie

    arnie Smoking Fanatic

    OH! Jambalay and a crawfish pie me oh myo

    Nothing like a good Scout Master Cook Off to get me started

    Gotta add this one to the list
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Hahahahhaaha...sometimes I am positive I had more fun in the scouting world than my boys did.

    I sure do miss those days.
     
     
  7. moneyman

    moneyman Newbie

    That recipe sounds good . Did you use long grained or short grained rice?
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    A whole 1lb bag of long grain white.

      Good luck

     

    Craig
     
  9. tyotrain

    tyotrain Master of the Pit

    Now that sounds good i am going to have to try this.. Thanks for posting
     
  10. billyj571

    billyj571 Smoking Fanatic

    I love Jambalaya Thanks for sharing adding this to my recipe book for a future supper
     
  11. sqwib

    sqwib Smoking Guru OTBS Member

    Awesome Craig, thanks for sharing.

    Little surprised to see mushrooms, what type did you use?
     
  12. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I have never added the mushrooms...

    It just didn't seem right to me.

    Then again I have added some leftovers from time to time.

    I use this as my starter for jambalaya...usually more of the trinity than called for and gator or some other kinda meat.

      Have a great day!!

      Craig
     

Share This Page