Saturday, July 24, 2010

Day 204: Jambalaya

Today is Pioneer Day in Utah!  Its when we celebrate the Mormon pioneer's settlement of the Salt Lake Valley.  After leaving Nauvoo, Ill. in Feb. of 1847, led by Brigham Young they endured a 5 month wagon trek across the great plains, suffering many hardships along the way.  They entered the Salt Lake Valley on July 24, 1847.  Some of my ancestors were among those who first came to the valley.  Today we celebrate their legacy and the heritage of endurance and faith they left us.  But the celebration has turned into a day to remember all those brave souls who walked across what was wilderness to settle the western United States.  And I'm sure that every one of them carried a big black pot to cook in.  I'm sure it was one of their most needed and useful tools.  So my dutch oven lid is off to each one of them!

I found this Jambalaya recipe at Our Best Bites.  I've never made or even eaten it before, so I can't vouch for the authenticity of this recipe.  But it was made for the dutch oven.  It is the ultimate one pot meal.

12" dutch oven

2 1/2 c. white rice
5 c. water
2-3 Tbsp. butter
1 green pepper, chopped
1 medium onion, chopped
1 bunch green onions, chopped
2 stalks celery, chopped
A lot of garlic (probably 5-6 cloves), minced
1/2 lb. high-quality smoked sausage(approximately; you can actually use a little less if you buy, say, a 14-oz. package of sausage)
1/2 lb. ham
1/2 lb. shrimp or chicken (I used shrimp)
1 8-oz. can tomato sauce
Tony Chachere's Creole Seasoning (you could use another Cajun or Creole seasoning, but this brand is widely accessible and cheap) to taste.

Bring the water to boil in a 10" dutch oven.  Add the rice, cover and cook 20 minutes or until rice is tender.   Remove from heat and allow to stand an additional five minutes.

While rice is cooking, finely chop sausage and ham.  I cut my sausage into 1/4" slices and then quartered them.

Melt butter over a full spread of coals in a 12" dutch oven. When butter is hot and bubbly, add onion, green onions, green pepper, and celery and cook until tender. Add chopped meat and cook, stirring frequently, for about 10 minutes. Add tomato sauce and then add cooked rice. Now start seasoning with the Cajun seasoning. It will be spicy.  Cook for about 10 more minutes, stirring frequently. Serves 8-10.

The Finished Product
The Review

Its really gratifying to have every one of my kids, even my 2 year old, ooh and aah over dinner.  This is the first time they've ever had anything like this, and it won't be the last.  This is a perfect busy night dinner because it comes together so quickly.  I will be making this one again because it was delicious!  Grade A.

1 comment:

  1. Thanks for using Tony Chachere's! We appreciate you!

    Cindy Adams-Ardoin
    Food Scientist
    Tony Chachere's


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