This one pot jambalaya will feed a crowd.
We always welcome a one pot meal. This summer recipe can be made in the kitchen or out in your Dutch oven! The spicy, Cajun flavors of jambalaya are a perfect accompaniment to a summer evening.
Chef Todd Leonard shares how to make it. Prep your Dutch oven, because this dish tastes best when cooked up in well seasoned cast iron. Todd gives some expert tips for using the Dutch oven, and when to add all the ingredients for maximum flavor.
Find details about UVU’s culinary program at uvu.edu/culinary.
One Pot Jambalaya
- 4 each Chicken thighs, boneless, skinless
- 1/2 cup Bacon – cued – thick cut
- 2 cups Andouille sausage — sliced according to desired
- 24 each Raw 26-30 peeled and cleaned shrimp – make sure tail is off as well
- 2 cups Tomatoes — concassee – diced
- 2 1/2 cups Onions — small dice
- 2 tablespoons Garlic — minced
- 1 cup Celery — small dice
- 1 cup Bell pepper — small dice
- 1/4 cup Poblano pepper — small dice
- 1/4 cup Butter
- 4 cups Rice – long grain, par boiled
- 2 tablespoons Cajun seasoning
- 1 teaspoon Cayenne pepper
- 3 Tablespoons Lemon juice — fresh
- 8 cups Chicken stock
- 2 tablespoons Salt – kosher
- 1/2 tablespoon Black Pepper
In a 14 inch Dutch oven, brown the bacon, pull bacon out and brown the chicken and sausage in the bacon fat. Strain the bacon fat that remains and add in the onions, garlic and peppers, stir well to remove flavors from the bottom of pan.
Add in the butter and rice and stir well to coat the rice with the butter and other flavors cook for just a few minutes to melt the butter.
Add in the remaining ingredients and stir.
Place shrimp on top evenly, then put the lid on and bake for about 30 minutes (if using coals add them at this time).
Allow to rest and then enjoy.