Dutch Oven Jambalaya

A favorite for the cool camping days of October.

Dutch Oven Jambalaya

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Dennis

Ingredients

  • 1 lb. Kielbasa
  • 1/2 cup   parsley finely chopped
  • 1 onion coarsely chopped
  • 4 cloves garlic finely chopped
  • 1 can 15 oz. chopped fire roasted tomatoes
  • 1 tsp thyme
  • 1/2 tsp salt
  • 2 cups dry instant rice
  • 2 cups water
  • 1 lb Optional: fresh shrimp.
  • Tabasco Sauce to taste

Instructions

  1. Heat a 10 in. dutch oven with 4-5 charcoal briquets underneath.
  2. Cut sausage into 1/2 in. pieces.
  3. Add sausage and onions to dutch oven and cook until onions are translucent.
  4. Add chopped garlic & parsley. Cook until parsley is soft.
  5. Add remaining ingredients (thyme, salt, water, canned tomato, rice.)
  6. Place dutch oven on top of 4 or 5 freshly lit briquettes & place 10 briquettes on lid.
  7. Cover & simmer 15-20 minutes or until rice is tender.
  8. Let set about 10-15min. to firm Jambalaya up.

Recipe Notes

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