Jambalaya…the epitome of Creole cuisine. A spicy dish that combines cooked rice with a variety of ingredients that includes fire roasted tomatoes, onion, green peppers and almost any kind of meat, poultry, or shellfish.
This tasty dish can vary from cook to cook, I chose to use smoked sausage, chicken, and rice…a staple in many Creole dishes. This meal is comforting and satisfying, using budget-friendly ingredients to impart deep flavors and rich taste.
This dish was made for a large group of ladies I was hosting at my house. What made this meal really fun to prepare? It was the first time I was using my Le Creuset Dutch Oven HERE. I have been looking at Dutch Ovens for sometime and finally decided to pull the trigger on a 7 1/4 quart Round Oven. WOW…is this a beast.
This cast iron beauty is sure to make you smile and makes cooking more enjoyable. I love one pot meals and I feel this Dutch Oven will get a lot of use! Clean up was a breeze too, using just a sponge to remove caked on food from the pot and no staining from the tomato sauce either!
Let’s talk about the first meal I made in this Oven. I used the following ingredients:
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
- 1 pound smoked sausage (such as andouille), cut into 1-inch pieces
- 1 large white onion, chopped (about 2 cups)
- 1 large green bell pepper, chopped (about 1 1/2 cups)
- 1 cup chopped celery (about 1 stalk)
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tablespoon Creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups uncooked converted rice
- 4 cups chicken broth
- 2 (14.5 oz.) cans diced fire-roasted tomatoes
- Sliced scallions (optional)
Heat oil in a Dutch oven over medium-high heat. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, about 8 to 10 minutes.
The meat browned evenly and cooked quickly.
Remove the meat with a slotted spoon to paper towels. Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high until vegetables are tender, 5 to 7 minutes.
Stir in rice, and cook until fragrant, about 3 minutes.
Stir in chicken broth, tomatoes, chicken, and sausage.
Bring to a boil over high heat.
Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes.
This Dutch Oven is so beautiful and elegant, it deserves to be showcased on my range…at all times.
Garnish with sliced scallions, if desired. This dish has just the right amount of flavor, meat, and vegetables to satisfy the entire family. Enjoy! Let me know what you think!
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