help finding jambalaya recipe

Discussion in 'Side Items' started by bowtieracin, Dec 29, 2010.

  1. bowtieracin

    bowtieracin Smoke Blower

    Hi guys there was a jambalaya recipe someone posted quite awhile back there were alot of pics and they pretty much did it all in an electric skillet. I done searches and can't find anything can someone point me in the right direction? Thanks so much!!
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    http://www.nolacuisine.com/?s=jambalaya  

    http://www.gumbopages.com/food/jambalaya.html  

    Here is the recipe that I have used for years and have won several dutch oven scout master cook offs with (at camp,no real big deal). If I can find alligator meat I will add a pound of and back the pork off some. Comes from the International Dutch Oven Society page. As many times as I have made this..there has never been leftovers..hahahaha. It is one of the reasons I started making my own sausage.

    Dutch Oven Jambalaya

    1/4 cup Crisco or bacon drippings

    3 pounds cubed pork

    2 pounds sliced Andouille

    2 cups onions, chopped

    2 cups celery, chopped

    1 cup bell pepper, chopped

    1/2 cup garlic, diced

    8 cups beef or chicken stock

    2 cups mushroom, sliced

    1 cup green onion, sliced

    1/2 cup parsley, chopped

    4-5 cups long grain white rice, or use your favorite

    Salt and pepper to taste

    Louisiana gold hot sauce to taste (about 2 tsp)

    In a 8-quart Dutch oven (12 inch deep), heat Crisco or bacon drippings over medium-high heat on cooker(12 charcoal briquettes on bottom only). Sauté cubed pork until dark brown on all sides and some pieces are sticking to the bottom of the pot, approximately 30 minutes. This is very important as the brown color of jambalaya is derived from the color of the meat. Add andouille and sauté an additional 10-15 minutes. Tilt the pot to one side and ladle out all oil, except for one large cooking spoon. Add onions, celery, bell pepper and garlic. Add vegetables and sauté until all vegetables are well caramelized. Be careful, as vegetables will tend to scorch since the pot is so hot. Add beef stock, bring to a rolling boil and reduce heat to simmer (6-8 briquettes on bottom). Cook 15 minutes for flavors to develop. Add mushrooms, green onions and parsley. Season to taste using salt, pepper and Louisiana Gold hot sauce.  I suggest that you slightly over-season since the rice tends to require a little extra seasoning. Add rice, cover and simmer (6-8 briquettes on bottom, 10-12 briquettes on top). Cook rice 30-45 minutes, stirring frequently.  Serve with French bread.  Serves 8-10

    Submitted by:

            John Gregory  

    Good luck and have fun.

      Craig
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I was gonna give him a link to yours there Craig
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hi bowtieracin

    Are you referring to the one I did in my plowdisc wok? If so here is the link

    http://www.smokingmeatforums.com/forum/thread/97190/new-plow-disc-wok

    I am actually doing this on New Years in a campground this year. If you need anything send me a PM as I am leaving for the beach in San Diego in the morning
     
     
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    There are a few nice looking electric skillet jambalaya recipes .Google it
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    That is a great thread. We made paella at a jamboree once that was so good. I think we got a prize for it...can't remember,our troop won the jamboree comp totally unexpected.

    There's just someting about the outdoor cooking with all those veggies and meat. I can smell it now.

    Prolly be quite easy to make these with an electric skillet.

    Have a great time at the beach!

      Craig
     
    Last edited: Dec 29, 2010
  7. bowtieracin

    bowtieracin Smoke Blower

    Thanks so much for the replys! I will have to give the dutch oven a try we camp every weekend during the summer and cook over the fire all the time

    we use the dutchs all the time i have the aluminum ones there just lighter for all the traveling.
     

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