CAST IRON: My Take on Jambalaya

Jambalaya/Gumbo

 I used my 12" Dutch Oven.  My method requires a bit a prep work ahead, but fairly short cooking time. 

Served over your favorite rice. 

Born and raised in Eastern Oregon, so no bitching about authentic Cajun... LOL!! The only difference I was seeing between a gumbo and a jambalaya was whether the rice was added directly to the pot or the dinner was served OVER the rice.   

Here are some guidelines (recipes have to be too exact for me!!  LOL) Also, if you are not into outdoor cooking, you may fix this on the stovetop as well.  Just remember above all, the process of cooking should be FUN, an Adventure!!!   ENJOY the process!  Recipe will make 6 LARGE servings. 

Prep:

Bake a half dozen bone in, skin on chicken thighs.  I always make my own chicken stock ahead and freeze it.  If needed store bought stock can be used.  You will need about 4-5 cups.  Cool, then remove from the bone and dice.  Set aside.  

Dice:

2 medium onions

a small bunch of celery (half dozen stalks)

2 green bell peppers

2 cups of okra (this was problematic since it cannot be found fresh where we live)  frozen is o.k.

diagonal slice a pound of kielbasa (most call for Andouille but it is difficult to find this sausage in my area)

cube up 1 ham steak, about 2 cups

then....

mince 3 large garlic cloves

(If you like to dress your dish when serving, finely chop up a bunch of green onion) 

When ready to start your dinner,

Heat your dutch with 8-10 coals under.  

Heat a half cube of butter in the bottom, then add your first 4 ingredients (veggies)  give them a good saute, then add the kielbasa and ham.  Get them nice and hot to render any fats... (yes, I buy fatty ham on purpose)  When they are nicely browned add the garlic and heat for about a minute taking care not to get it too hot... only need to release the flavor!!  

Add in:

1 can of small dice tomatoes

1 can of diced fire roasted tomatoes (with peppers)

half of your chicken stock

a few bay leaves (depending on taste, I used 9)

Your favorite creole type seasoning (will give recipe for mine below!)

2 tsp. Worchestershire... no I can't spell... 

1 small can of tomato paste, thinned with some of the chicken stock. 

Cover with a preheated lid (a single ring of coals around the top) and simmer for 30 minutes.  Then add the rest of the stock as needed for the consistency you like, should be just a little juicy. 

At the end of 30 minutes, start your rice in a separate pot.  For this recipe I use 2 1/2 cups of the dry... 

After getting the rice boiling, add in your diced chicken and a pound of fresh or frozen shrimp. (keep an eye on the shrimp as they cook fairly quickly.  As soon as they are PINK, you are done)   

Drain and mash one can of white beans.  Add to your pot.  (If you already have some cooked beans, mash a couple of cups and add!!) 

Remove any whole bay leaves. 

Drain rice very well, and plate your rice, ladle the jambalaya over the top.   Top with diced green onion if desired.  Serve some hot sauce on the side for the people who like to burn their mouth off.   

My favorite seasonings: (love to use a small electric grinder and put in whole seed when I can to insure a bit of freshness, gives you better flavor from the spice)

(don't know that these are necessarily authentic for the dish, but what I used.)

1 tablespoon ground celery seeds
1 tablespoon freshly crushed black peppercorn 

1/2 teaspoon ground cardamom seeds

1/2 teaspoon fresh ground mustard seed

1/2 teaspoon clove
1 teaspoon paprika

1/4 teaspoon Cayenne  (or may used a pinch or red pepper flakes)

 (You can also grind the bay leaves listed above, but I prefer to use whole)