Dutch Oven Jambalaya Recipe
Experience the bold and zesty flavors of New Orleans with this Dutch Oven Jambalaya recipe. Whether you're cooking it indoors on a stovetop or outdoors over an open fire, this one-pot wonder will tantalize your taste buds. Get ready for a mouthwatering adventure!
- 2 tablespoons olive oil
- 4 skinless, boneless chicken thighs, cut into 1" pieces
- 1 pound andouille sausage, sliced
- Season with salt and pepper to your taste
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 4 celery stalks, chopped
- 4 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- Dice 4 Roma tomatoes or use a 14 oz. can of diced tomatoes, drained
- 1 cup long-grain white rice
- 2 tablespoons Creole seasoning
- 2 bay leaves
- 3 cups low-sodium chicken broth
- 3/4 pound medium shrimp, peeled and deveined
- Chopped parsley or diced green onions for garnish
Step 1: Preparing the Dutch Oven
- Begin by heating 2 tablespoons of olive oil in your trusty Dutch oven over medium-high heat.
Step 2: Sautéing the Aromatics
- Next, add the chopped onion, red bell pepper, and celery into the Dutch oven. Allow them to cook while stirring occasionally until they've softened, which usually takes about 5 minutes.
- Now, introduce finely chopped garlic into the mix and let it sizzle for approximately 30 seconds.
Step 3: Browning the Meat
- It's time to add the chicken and andouille sausage into the Dutch oven. Season them with a pinch of salt and a twist of freshly ground pepper. Continue to cook, ensuring that you turn the ingredients frequently until they've achieved a beautiful brown color, which typically takes around 5 minutes.
Step 4: Incorporating Tomato Paste
- Once the meat is perfectly browned, add the tomato paste to the mix. Stir it in and let it cook while continuing to stir until it begins to darken. This usually takes about 2 minutes.
Step 5: Adding Tomatoes and Rice
- Mix in the diced tomatoes, ensuring you scrape up any flavorful bits from the bottom of the Dutch oven.
- Now, stir in the long-grain white rice, Creole seasoning, and bay leaves.
Step 6: Adding Chicken Broth
- Pour in the low-sodium chicken broth, bringing the entire concoction to a satisfying boil.
- Cover the Dutch oven with a lid or foil to lock in those enticing flavors.
Step 7: Simmering
- Allow your jambalaya to simmer until almost all the liquid has been absorbed. Typically, this step requires approximately 5 to 8 minutes. If you're embracing the great outdoors and cooking over an open fire, this is the perfect time to move your Dutch oven to the grate.
Step 8: Cooking the Shrimp
- Season your shrimp with a touch of salt and pepper, then gracefully arrange them on top of the rice mixture.
- Cover the Dutch oven once again and let it cook until the rice reaches its desired tenderness, and the shrimp proudly display their pink hue. This process usually takes about 5–8 minutes.
Step 9: Serve and Garnish
- Stir the delectably cooked shrimp into your aromatic jambalaya.
- Sprinkle some freshly chopped parsley or diced green onions on top for a delightful burst of color and flavor.
Indulge in the vibrant and bold flavors of Louisiana with this Dutch Oven Jambalaya. No matter where you cook it, this recipe delivers a taste of the South that's both comforting and exciting. Get ready to savor every bite! Enjoy!