Dutch Oven Recipe: Jambalaya

A STEVEN RAICHLEN SIGNATURE RECIPE

*Photo courtesy of Chris Bierlein

Serves 4

  1. To make the roux, combine and stir the flour and oil together constantly over med high in a large Dutch oven. Cook until the roux darkens to the color of an old penny to make the best out of this Dutch oven recipe.
  2. Add the onion and celery and sauté in the roux until translucent
  3. Add garlic and sauté about 1 minute
  4. Add Meat and brown the chicken
  5. Add spices and stir
  6. Add tomatoes
  7. Add rice
  8. Add broth
  9. Bring to a boil and simmer with the lid on for 45 mins. Stir often to prevent the rice from sticking and burning. Be sure to scrape the whole bottom of the pan to get anything sticking off so as not to burn it.