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Dutch Oven Recipe: Jambalaya

dutch oven recipe

 1 cup All purpose flour
 1 cup Vegetable oil
 1 large onion minced
 3 stalks celery minced
 4 cloves of garlic minced
 25 lbs boneless skinless chicken
 3 lbs smoked sausage
 1 tbsp kosher salt
 1 tbsp black pepper
 1 tsp cayenne/red pepper
 1 tsp ground thyme
 3 bay leaves
 1 28-32 ounce can whole stewed tomatoes
 3 cups long grain, parboiled rice (like uncle Ben's)
 6 cups chicken or beef broth to make the roux

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.


Add the onion and celery and sauté in the roux until translucent


Add garlic and sauté about 1 minute


Add Meat and brown the chicken


Add spices and stir


Add tomatoes


Add rice


Add broth


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.

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