Dutch Oven Jambalaya
An authentic tasting jambalaya featuring chopped chicken & smoked kielbasa sausage, seasoned with Creole and gumbo filet- all cooked in your trusted Dutch oven pot.
Servings: 6
Ingredients
- 1 lb chicken breasts, chopped into 1" pieces
- 1 1/2 lb smoked kielbasa, or andoullie sausage
- 2 tbsp Cajun or Creole seasoning
- 3 tbsp canola oil
- 1 large white onion, diced
- 1 green bell pepper, seeded and diced
- 2 stalks celery, thinly sliced
- 4 tsp minced garlic
- 1 16 oz can crushed Italian tomatoes
- 1/2 tsp crushed red pepper flakes
- salt & black pepper, to taste
- 2-3 dashes hot sauce
- 2 tsp Worcestershire sauce
- 1 tsp gumbo filet powder
- 1 1/3 cups uncooked basmati rice
- 2 1/2 cups chicken broth
Instructions
- Add the chicken & sausage to two separate bowls, respectively. Divide the Cajun seasoning evenly between each bowl. Toss the meats until evenly seasoned.
- Add 1 tablespoon of the oil to the dutch oven and heat over medium heat. When the oil's hot, add the chicken, stirring & cooking, until cooked through. Use a slotted soon and remove the meat to a waiting plate. Repeat with the sausage, again using a slotted spoon to transfer the cooked meat to the same plate. Set aside.
- Add the onion, green pepper, celery, and garlic to the Dutch oven. Saute, stirring occasionally, until the veggies are tender.
- Stir in the crushed tomatoes, red pepper flakes, hot sauce, Worcestershire, and file powder until evenly combined. Season the mixture with salt & pepper, to taste.
- Return the cooked meats to the pot, stirring to combine. Let the mixture come to a simmer, and cook for 10 minutes- again stirring, occasionally.
- Add in the rice & broth, stirring to incorporate. Bring the mixture to a boil, reduce the heat to medium low, and simmer for 20-25 minutes- until the rice is cooked and the liquid's been absorbed.
- Remove the Dutch oven from heat, and serve immediately.