Jambalaya Recipe
This Recipe is meant for Scouts BSA.
Ingredients:
1 lb hot link sausage or kelbasa sausage
1 chopped onion
1 cup chopped parsley
4 cloves chopped garlic
1 15oz can petite diced tomatoes
1 tsp thyme
1/2 tsp salt
2 cups dry instant rice
2 cups water
1 lb frozen peeled shrimp
1 chopped onion
1 cup chopped parsley
4 cloves chopped garlic
1 15oz can petite diced tomatoes
1 tsp thyme
1/2 tsp salt
2 cups dry instant rice
2 cups water
1 lb frozen peeled shrimp
Notes:
main course
Instructions:
Heat dutch oven with coals only underneath.
Cut sausage into 1/2 inch pieces.
Fry sausage and onions in dutch oven until onions are clear.
Add garlic and parsley. Cook until parsley is soft.
Add tomatoes, thyme, salt, water, and rice.
Bring to a boil and stir in shrimp.
Place dutch oven on top of 4 or 5 briquettes (low heat) and place 10 briquettes on lid.
Simmer until rice is tender and shrimp are pink - about 15 minutes.
Serves 4.
Cut sausage into 1/2 inch pieces.
Fry sausage and onions in dutch oven until onions are clear.
Add garlic and parsley. Cook until parsley is soft.
Add tomatoes, thyme, salt, water, and rice.
Bring to a boil and stir in shrimp.
Place dutch oven on top of 4 or 5 briquettes (low heat) and place 10 briquettes on lid.
Simmer until rice is tender and shrimp are pink - about 15 minutes.
Serves 4.
All dutch oven recipes use a 12-inch dutch oven, unless specified. If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Jambalaya!
Send a photo of your meal so I can add it here.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Jambalaya!
Send a photo of your meal so I can add it here.
Get 66 favorite recipes in my dutch oven cookbook.
Click one to vote:
Comments:
Sep 08, 2020 - Mark Walters
I liked the recipe on a basic level. For a little more spice on a second batch I used a can of sliced stewed tomatoes (considering using diced tomatoes with green chilies for even more spice}. If the sausage doesn't have a lot of fat in it you may need to add a tablespoon of cooking oil to fry the sausage and onions in.
Keep your mess mates in mind as you play with the spice levels
Keep your mess mates in mind as you play with the spice levels
Mar 15, 2021 - Paul Hoffman
Instead of just onions, I would suggest the holy trinity of Cajun cooking
in equal amounts: bell peppers, onions, celery. Also the addition of
cajun seasoning such as Joe's Cajun seasoning from New Orleans School of
Cooking would put final touches on recipe.
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