I have a bunch of DO recipes and a few sites for recipes.
I spent 9 years as an outdoor leader in Scouting so we used the DOs alot.
This is my fav..I made it a few weeks ago with my home made tasso and andouille.
I dont always use the cup measurements...usually the whole piece.. onion,pepper etc.
The recipe is from Byrons..
A Dutch Oven Jambalaya
1/4 cup Crisco or bacon drippings
3 lbs cubed pork
2 lbs 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 mushrooms, sliced
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 8-quart Dutch oven, about 12" deep, heat Crisco or bacon drippings over medium high heat or cooker (12 charcoal briquettes on bottom only).
Saute cubed pork until dark brown on all sides and some pieces are sticking to the bottom of 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 saute an addition 10-15 minutes.
Tilt the pot to one side and ladle out all oil, except for one large cooking spoon.
Add onions, celery, bell peppers and garlic.
Add veggies and saute until all veggies are well camelized. Be careful. Vegetables tend to scorch since the pot is so hot.
Add beef stock. Bring to a rolling boil. Reduce heat to simmer.(6-8 briquettes on bottom).
Cook 15 minutes for flavors to develop.
Add mushrooms, green onion and parsley.
Season to taste using salt, pepper and Louisiana Gold Hot Sauce. I suggest that you slightly over-season since rice tends to require extra seasoning.
Add rice. Cover and simmer (6-8 briquettes on bottom, 10-12 on top).
Cook rice 30-45 minutes, stirring frequenty.
Serve with French bread.
Serves 8-10
I spent 9 years as an outdoor leader in Scouting so we used the DOs alot.
This is my fav..I made it a few weeks ago with my home made tasso and andouille.
I dont always use the cup measurements...usually the whole piece.. onion,pepper etc.
The recipe is from Byrons..
A Dutch Oven Jambalaya
1/4 cup Crisco or bacon drippings
3 lbs cubed pork
2 lbs 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 mushrooms, sliced
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 8-quart Dutch oven, about 12" deep, heat Crisco or bacon drippings over medium high heat or cooker (12 charcoal briquettes on bottom only).
Saute cubed pork until dark brown on all sides and some pieces are sticking to the bottom of 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 saute an addition 10-15 minutes.
Tilt the pot to one side and ladle out all oil, except for one large cooking spoon.
Add onions, celery, bell peppers and garlic.
Add veggies and saute until all veggies are well camelized. Be careful. Vegetables tend to scorch since the pot is so hot.
Add beef stock. Bring to a rolling boil. Reduce heat to simmer.(6-8 briquettes on bottom).
Cook 15 minutes for flavors to develop.
Add mushrooms, green onion and parsley.
Season to taste using salt, pepper and Louisiana Gold Hot Sauce. I suggest that you slightly over-season since rice tends to require extra seasoning.
Add rice. Cover and simmer (6-8 briquettes on bottom, 10-12 on top).
Cook rice 30-45 minutes, stirring frequenty.
Serve with French bread.
Serves 8-10
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