Dutch Oven?Jambalaya

Glad to know. I was getting worried that I needed to quick go out and buy a propane fired cooker and a good cast iron Dutch Oven. It was hard enough to find some andouille sausage.

I usually make my Dutch oven with red beans, rice, and a blanket. Wife hates that recipe.

I made a pretty good jamb in a standard pot.

I would use a cast iron something though to brown the Boston butt.

For what its worth, I use cast iron on my glass stove top all the time. No natural gas available in our area unfortunately. I've accepted that with glass you'll inevitably get scratching, but I've not really had any issues and I use iron skillets very often.

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For what its worth, I use cast iron on my glass stove top all the time. No natural gas available in our area unfortunately. I've accepted that with glass you'll inevitably get scratching, but I've not really had any issues and I use iron skillets very often

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Same here... but now I have a dual burner outdoor cooker that i've been using for thing like jambalaya. I cook outside more often than I do inside these days.

Thanks, I love seeing the step by step pictures. I was going to make a jambalaya recipe from Emeril. It contains andoulille sausage, chicken, and shrimp. When I was perusing the jam' link, I didn't notice any recipes which include shrimp. Is that uncommon or has anyone included shrimp in their jambalaya? I would guess that the shrimp would have to be added late in the cooking process so it doesn't get overdone?

Get a big Magnalite pot and use this recipe...you cant go wrong. Obviously remove the duck.

Pork, Deer, Duck and Chicken Jambalaya

• 2lb. bag of parboiled zatarain’s rice
• 1 pack of Deer sausage
• 1 pack of de-boned Chicken Thighs (1.5 lbs)
• 1 Pork Tenderloin (1.5 lbs)
• 8-10 Cubed Duck Breasts
• 1 pack of Bacon
• 2 large onions
• 1 bell pepper
• 1 stalk of celery
• Kitchen Bouquet
• 1 can of rotel – Mild
• 32 oz. of chicken stock

Directions:

• Brown whole pack of bacon; remove
• Cut up sausage and brown; remove
• Brown cut up seasoned Pork Chops & Duck; remove
• Brown cut up seasoned Chicken; remove
• Brown Onions, Bell Pepper, and celery; cook down
• Add 2 TBLS of Kitchen Bouquet; cook down
• Add one can of rotel; cook down
• Add 32 oz. of chicken stock and 32 oz. of water with parboiled rice.
• Bring all meat and vegetables to a boil
• Reduce to low fire and cook down.

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• 2lb. bag of parboiled zatarain’s rice

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• 1 can of rotel – Mild

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just follow the link i posted, pochejp is an expert.

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I was going to make a jambalaya recipe from Emeril

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That is a creole jambalaya with tomatoes, most people here are referring to cajun jambalaya, which does not have tomatotes