So let's here some of your favorite recipes. I just made a Jambalya that was out of this world. Serves 8-10 people.
6-8 bacon slices (cut in 1" pieces)
1 1/2 onions (chopped)
1 1/2 green bell peppers (chopped)
1 cup celery (chopped)
3 tsp sea salt
1 tsp cayenne pepper
2 tsp garlic (minced)
1 1/2 lb. Jimmy Dean Hot Sausage
3 lbs. boneless chicken (cut in about 1" cubes)
3 bay leaves
3 cups white rice (medium grain)
1 28-oz can of diced tomatoes
1 48-oz can chicken broth
2 tsp Louisiana Hot sauce
1 tbs Worcestershire sauce
In a 12" dutch oven, cook bacon over 14-16 coals until crisp. (10 minutes)
Remove bacon and set aside.
Saute chicken, season with salt and cayenne pepper. Allow some pieces to stick to the bottom. (aprox 20 minutes)
Add sausage and stir fry an additional 10-15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Tilt the pot and ladle out all oil, except for one large cooking spoon. Add onions, bell peppers and celery. Cook unitl soft.
Add the garlic toward the end of cooking the other veggies so it will not burn.
Add the rice and stir for 2 minutes to coat evenly.
Add the chicken stock and canned tomatoes.
Season to taste, using cayenne, Hot Louisiana Sauce, and Worcestershire Sauce.
Add bay leaves and re-add the cooked bacon.
Reduce te coals under hte oven to approximately 8, cover and add 15-17 coals on the top and cook 30-35 minutes, or until the rice is tender and the liquid has been absorbed. Take the dutch oven off from all the heat and let stand, covered a few minutes. Remove bay leaves.
6-8 bacon slices (cut in 1" pieces)
1 1/2 onions (chopped)
1 1/2 green bell peppers (chopped)
1 cup celery (chopped)
3 tsp sea salt
1 tsp cayenne pepper
2 tsp garlic (minced)
1 1/2 lb. Jimmy Dean Hot Sausage
3 lbs. boneless chicken (cut in about 1" cubes)
3 bay leaves
3 cups white rice (medium grain)
1 28-oz can of diced tomatoes
1 48-oz can chicken broth
2 tsp Louisiana Hot sauce
1 tbs Worcestershire sauce
In a 12" dutch oven, cook bacon over 14-16 coals until crisp. (10 minutes)
Remove bacon and set aside.
Saute chicken, season with salt and cayenne pepper. Allow some pieces to stick to the bottom. (aprox 20 minutes)
Add sausage and stir fry an additional 10-15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Tilt the pot and ladle out all oil, except for one large cooking spoon. Add onions, bell peppers and celery. Cook unitl soft.
Add the garlic toward the end of cooking the other veggies so it will not burn.
Add the rice and stir for 2 minutes to coat evenly.
Add the chicken stock and canned tomatoes.
Season to taste, using cayenne, Hot Louisiana Sauce, and Worcestershire Sauce.
Add bay leaves and re-add the cooked bacon.
Reduce te coals under hte oven to approximately 8, cover and add 15-17 coals on the top and cook 30-35 minutes, or until the rice is tender and the liquid has been absorbed. Take the dutch oven off from all the heat and let stand, covered a few minutes. Remove bay leaves.
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