Jambalaya in your Cast Iron Dutch Oven

Thursday, April 1, 2010 @ 07:04 AM

2 1/2 cups water

1 (14-ounce) can diced tomatoes

1 (8-ounce) can tomato sauce

1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices

1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined


In a cast iron dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.

Jambalaya Mix:

1 cup long-grain rice

3 tablespoons dried minced onion

1 tablespoon dried parsley flakes

1 tablespoon beef bouillon granules

1/2 teaspoon dried thyme leaves

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 bay leaf

In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.

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