Cast Iron Pot Jambalaya Recipe
Description
Jambalaya is a classic Creole dish that hails from Louisiana. It is a flavorful and hearty one-pot meal that utilizes rice, tomatoes, a variety of meats, and plenty of spices. This particular recipe is made in a cast iron pot, giving it an extra depth of flavor. This dish is great for family dinners, potlucks, or for feeding a crowd. The beauty of it is that it can be made with whatever meats and vegetables you have on hand. This recipe will yield a savory, delicious, and filling jambalaya that will have everyone coming back for seconds.
Prep Time
This recipe requires 20 minutes of prep time. This includes chopping the vegetables, browning the meats, and preparing the spices. It is important to have all of the ingredients prepped and ready to go before beginning the cooking process. Once you begin cooking, the jambalaya comes together quickly, so it is important to be prepared.
Cook Time
This recipe requires 30 minutes of cook time. The jambalaya will be cooked in a cast iron pot on the stovetop. This method is used to give the jambalaya an extra depth of flavor. You may need to adjust the heat depending on your stovetop, but it is important to cook the jambalaya at a medium-high heat so that the rice does not burn. Once the jambalaya is cooked, it is important to let it rest for a few minutes before serving.
Ingredients
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 bell peppers, chopped
• 4 cloves garlic, minced
• 1 pound smoked sausage, sliced
• 1 pound chicken, cubed
• 1 (14.5 ounce) can diced tomatoes
• 2 cups chicken broth
• 2 teaspoons Cajun seasoning
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 bay leaf
• 2 cups long grain white rice
• 2 tablespoons chopped parsley, for garnish
Instructions
1. Heat the olive oil in a large cast iron pot over medium-high heat. Once the oil is hot, add the onion and bell peppers and cook for 3-4 minutes, or until softened. Add the garlic and cook for another minute. Add the sausage, chicken, diced tomatoes, and chicken broth. Stir to combine.
2. Add the Cajun seasoning, paprika, cayenne pepper, oregano, and bay leaf. Stir to combine. Add the rice and stir to combine.
3. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and cover the pot. Simmer for 20 minutes, or until the rice is cooked and the liquid has been absorbed.
4. Once the jambalaya is cooked, remove the bay leaf and discard. Let the jambalaya rest for 5 minutes before serving. Garnish with chopped parsley and serve. Enjoy!
Equipment
This recipe requires a large cast iron pot. A cast iron pot is ideal for making jambalaya since it will provide an even heat and will help the flavors to meld together. The pot should be big enough to hold all of the ingredients and to allow for stirring.
Notes
This recipe can easily be made vegetarian by omitting the meats and substituting the chicken broth for vegetable broth. This recipe can also be easily adapted to whatever meats and vegetables you have on hand. If you do not have smoked sausage, you can substitute andouille sausage, ham, or bacon. You can also add any vegetables you like such as celery, carrots, or mushrooms.
Nutrition: Per Serving
This recipe yields 6 servings. Each serving is approximately 330 calories, 13 grams of fat, 28 grams of carbohydrates, and 18 grams of protein.
Recipe Tips
• This recipe can easily be doubled to feed a larger crowd. Be sure to use a large enough pot to accommodate the extra ingredients.
• If you like a spicier jambalaya, feel free to add more cayenne pepper or hot sauce.
• If you do not have a cast iron pot, you can use any large, heavy-bottomed pot.
• To make the jambalaya even heartier, feel free to add cooked beans or cooked shrimp.
• Leftover jambalaya can be stored in an airtight container in the refrigerator for up to 3 days.
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