Dutch Oven Guide

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Andouille and Chicken Jambalaya

Over the years, we have amassed a large collection of Dutch oven recipes, and we enjoy sharing them with others who appreciate this form of cast iron cooking. The popularity of Dutch oven cooking has increased greatly over the past several years as many people discover the benefits of using these cast iron pots and associated pieces of cast iron cookware. Most of our recipes can be used for indoor cooking in your oven or outdoors in a more traditional campfire setting.

Invites your friends and serve this one-skillet chicken and rice dish with veggies, herbs and they will definitely keep coming back for more. This wonderful recipe and easy to personalize and even you make this several times you will always get rave reviews.

Ingredients:

1 1/2 lb Boneless white and dark chicken meat, cut 1” cube
1 lb Andouille sausage; cut 1/4 slices (or other smoked sausage such as chorizo)
3 c Medium-grain white rice
1/2 cup vegetable oil
3 cups chopped onions
1 cup chopped bell peppers
1 cup chopped green onions
3 teaspoon salt
1 1/4 teaspoon Cayenne pepper
3 Bay leaves
6 cup water

Cooking Instructions:

Prep time: 15 minutes
Cooking time: 1 hour and 15 minutes

Cooking Steps:

  • Using a large Dutch oven heat oil over medium heat, then add the bell peppers, onions, 2 ts of salt, 1 ts of cayenne and stir well for about 20 minutes or until the vegetables caramelized.
  • Scrape the bottom of the Dutch oven to mix the entire flavor.
  • Add and cook the sausage for about 10 to 15 minutes, continue to stir frequently.
  • Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Cook and let the chicken for about 8 to 10 minutes or until browned.
  • Add the rice and stir for about 2 to 3 minutes. Add the water stir well and cover. Let it cook for about 30 to 35 minutes over medium heat or until the rice is tender and the liquid absorbed.
  • Remove the Dutch oven from the heat and let it stand covered for about 2 to 3 minutes.
  • Remove the bay leaves then stir in the green onions and serve. 

Our Dutch oven recipes are primarily used with cast iron dutch ovens, but you may also use them with aluminum dutch ovens or enameled dutch ovens. If you are new to dutch oven cooking, we recommend you consider buying cookware made by a reputable manufacturer such a Lodge, Le Crueset, Staub, All-Clad, Mario Battali, Calphalon and Emerilware. We check prices regularly for dutch ovens and by far the best prices have always been found at Amazon.


 

 

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