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Dutch Oven Jambalaya

Difference (from prior minor revision)

Changed: 10c10

< * 2 cups rice, uncooked


> * 2 cups long-grain white rice, uncooked


If you plan on doing any serious cooking at all, whether you're a novice or a professional chef, then a dutch oven is a necessity in your kitchen. You can make just about anything with a cast iron dutch oven, and it will come out tasting like you've never tasted it before! This recipe will let you use your dutch oven to show off your cooking skills…and even if you don't know what you're doing, it's still easy enough to make for you to look as though you're a decent chef.

Chop the onion, pepper, celery, and mix together. Press (or crush) and chop the garlic, and add to the mix. Cut the sausage into half-inch slices and keep it aside, don't mix it in yet.

Preheat the oven to 375 degrees, and place the dutch oven on your stovetop at 3/4 heat. After the pot has heated for about 3 to 5 minutes, flick a few drops of tap water into the pot to see if they sizzle. When they do, add the pork fat so that it will melt as the pot heats up. (Butter thrown into a hot iron pot tends to explode!) Heat it up until the fat is completely melted and liquid, and a drop of water causes it to bubble and splatter. (Don't add more than a drop of water to hot grease – it splatters easily and could cause a grease burn! If you use butter, heat the butter until it is completely melted and beginning to bubble.)

In the pot, saute the chopped-up onion, green pepper, celery and garlic until they're tender but crisp. Stir in the sausage and all of the remaining ingredients. Cover, place the pot in the oven, and bake for 45 to 50 minutes, or until the rice is tender. Stir at 20 minutes and 35 minutes.