Iron Cookware Recipes – Jambalaya
You can cook this recipe in a good sized Dutch oven or large stew pot, either on a heavy duty folding grill laid across the coals, a
tripod, or on a camp stove, but it’s better if Jambalaya is cooked on top the camp fire coals.
1 large fryer chicken-cut in pieces 5 cups water
1 lb good smoked sausage 1/2 tsp cayenne red pepper powder
1 stick butter or Oleo 1/2 tsp black pepper
2 large onions-chopped good shake dried red chili flakes
4 cloves garlic-minced 1/4 tsp allspice
big bell pepper-chopped 2 tsp salt
2 cups raw white rice good shake Tabasco sauce
Melt butter in Dutch oven – throw chicken pieces in and fry lightly till brown – remove. Throw in bell pepper, onion, garlic –
sauté till onion is clear. Throw the chicken back in – add everything else and bring to simmer – cook uncovered till the water
cooks down below the pot contents, put on the lid and simmer about 30 minutes – do not the lift lid during the last 30 minutes –
NOTE: Camp tip: you can prep the vegetables at home and place them in a plastic bag in the cooler. Don’t use a freezer bag
though – use a food storage bag. The freezer bags let the onion and garlic smell out into your cooler!
We hope you like this recipe for Jambalaya as well as we do.
Posted in Iron Cookware Recipes