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Jambalaya · Cast Iron · Outdoor Cooking
Louisiana Sausage & Chicken Jambalaya
The Sunday standard — smoked sausage, chicken thighs and long grain rice cooked down in one cast iron pot.
- Prep 25 minutes
- Cook 1 hour 15 minutes
- Serves 10-12
This is the jambalaya we cook at home and in the backyard: brown the meat hard, build the color, then let the rice steam undisturbed. A heavy cast iron pot is what keeps the bottom from scorching while the rice finishes.
Method
- 1
Heat the oil in your cast iron pot over a medium-high burner and brown the sausage. Remove and set aside.
- 2
Season the chicken well and brown it in the same pot, scraping the bottom as the color builds.
- 3
Add the onions, bell pepper and celery. Cook down until the vegetables are soft and the bottom of the pot is dark.
- 4
Add the garlic, return the sausage, and pour in the stock. Bring to a hard boil and adjust the seasoning — the stock should taste a little strong.
- 5
Stir in the rice, return to a boil, then cover and drop the heat to low.
- 6
Cook 25-30 minutes without stirring. Turn the rice over gently once, cover, and rest 10 minutes off the heat.
- 7
Finish with green onions and serve straight from the pot.
Cookware for this recipe
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