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  • Jambalaya!!

    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
    Attached Files

  • #2
    Nice post, 1/2 cup of garlic sounds like my kind of dish.

    Have to send some points for this and add it to my recipe folder.

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    • #3
      Can't have too much garlic... in my estimation.

      Good on ya for the Scouting thing... I was a scout. Left before Eagle tho. Wish I hadn't.
      In God I trust- All others pay cash...
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      • #4
        Dern sure a good recipe! All that garlic... Keeps the no seeums away from me! Was a Scout leader for years so I know whatcha mean cookin outdoors! I said earlier I need to drag me DO out...
        Sunset Eagle Aviation
        https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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        • #5
          Great looking recipe, and great post. I love good jambalaya and gumbo. Been considering doing a Mardi Gras party this year, this is only nudging more in that direction.
          sigpic

          Beef. It's whats for dinner.

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          • #6
            Looks good...as long as everyone has some!

            BBQ Eng.

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            • #7
              Great Job Craig!!!!

              And nice Step By Step!!!!

              Easily worth------->>


              Thanks,
              Bear
              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


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              • #8
                Originally posted by Richtee View Post
                Good on ya for the Scouting thing... I was a scout. Left before Eagle tho. Wish I hadn't.
                Eagle Scout here. It has helped me countless times in my life, getting my foot in the door. My brother got into his 1st choice college due to it (his grades were borderline but they picked him due to it, according to the admissions person). Skiing, rock climbing, fishing, sky diving...countless amazing experiences that gave me the passions I still have today.

                Enough of that. Nice post Craig. I need to get some use out of my DO. So far I have only managed to season it. I use my pans almost daily though. I may have to give this one a shot.

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                • #9
                  Pullin at my tummy strings! That's how and what I learned to cook first!! Nice post!
                  Mark
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                  • #10
                    Oooohhhh, that looks and sounds so good, great post!!
                    Pete
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                    • #11
                      Great job (as usual) neighbor, sorry i missed it
                      Oh well..............maybe next time
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                      • #12
                        Originally posted by Raptor700 View Post
                        Great job (as usual) neighbor, sorry i missed it
                        Oh well..............maybe next time
                        I might have a bag set aside for ya neighbor...where's them burnt ends at anyway???

                        Craig

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                        • #13
                          Re:

                          Well presented recipe and photos fphnmf, I'm going to have to try that one
                          when spring gets here.

                          You got some lovely coastline through that panhandle too. I once drove across it from Baton Rouge over to Tallahassee. The thoughts of cooking
                          on or near some of those shore lines was quite tantalizing.
                          http://www.youtube.com/watch?v=Gc1URQgQWNo

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                          • #14
                            Very nice recipe! It looks wonderful!
                            Becky
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                            • #15
                              That is my kind of good eats,well wroth some
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