Basic Jambalaya

Now all of you who know me, know i like to eat and being from a family of Coon Ass Cajuns WE WERE BORN TO EAT ANYTHING! but there are certain stables we always had Jambalaya was one. oh there are several recipes out here and I am ready to try them all mate. This is another one that utilizes cast iron cooking and Jambalaya.

Basic Jambalaya

Guest Article Submitted by John A. Heatherly

This simple jambalaya recipe is always a hit, especially when cast iron cookware is employed to add to the fun. Heatherly’s Jambalaya Ingredients

1 lb. Hot Smoked Sausage 1lb. chicken (cubed)

2 jalapeno peppers, diced (or 1 green bell pepper for less “heat”)

1 white onion, diced

1 can light red beans

2 cans diced tomatoes

3 cloves of garlic, diced

white rice (enough for at least 1 serving per person)

Weber Grill Creations Cajun Seasoning Mix ½ lb. shrimp (added separately as one in our party had a shellfish allergy – normally shrimp is stirred into the jambalaya for the last 3 minutes of cook time)

For rice, I use a scientific formula in a one-quart dutch oven. I add “one-knuckle deep” of rice and “two-knuckles deep” of water. Generally the rice cooks faster than the jambalaya, though in this last instance I placed the one-quart dutch oven over coals first to start heating the water. Once the water boils, leave the lid in place and remove from direct heat.

The rice will be sticky and cooked in just a few minutes with no further effort (for those new to cast iron cooking – I made sure to oil up all of the cast iron with olive oil before and after heating. This maintains the seasoning.)

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