Keltin’s Jambalaya in the Outdoor Dutch Oven
Ingredients
1 medium Onion, chopped
1 Green Bell Pepper, chopped
4 stalks Celery, chopped
3 cloves Garlic, chopped
1 to 1.5 lb Smoked Sausage , cut into rounds
1 Bay Leaf
1 Tbsp Worcestershire sauce
2 cups Chicken Stock
1 can Diced Tomatoes (with juice, 14.5 oz)
1.5 cups Rice, uncooked
1 Tbsp Creole Seasoning
Outdoor Dutch Oven: 10”
Coals: 24 – 12 Bottom, 10 Top
Cook Time: 1 hour
Procedure
Start your coals and let the DO heat for 10 minutes. Now add the Cajun Holy Trinity (chopped Celery, Onion, and Green Bell Pepper), the garlic, and the sausage. Cover with the lid and allow to cook 10 minutes. Now stir and cover once more and let cook 10 minutes.
At this point, you are 30 minutes into your coals, and they are good for 1 to 1.25 hours.
Now add all of the remaining ingredients and stir well to incorporate. Cover, and let cook undisturbed for 20 minutes. After that time, check and stir. You’re 50 minutes into your coals, but the CI DO retains heat very well, and there is still enough coal left to finish this off. Put the lid back on, and let it cook undisturbed another 15 minutes.
After that time, remove the coals, brush off the DO, and bring the DO in. Let it rest 10 minutes and residual heat will finish everything off. When ready to serve, stir and fluff lightly, then spoon to your plates or bowls.
Notes
This dish is very versatile, and there are as many ways to make it as there are quills on a porcupine. This is my rendition, and one that I grew up with. Of particular interest is the old school motto that this dish must be cooked in well seasoned cast iron. It doesn’t have to be done outdoors as I did, but can instead be done on the stove or even in the oven.
Typically it uses Andouille sausage, but since that tends to be hot, I opted for Smoked Kielbasa Sausage as Lisa isn’t a fan of the heat. If you like it hot, get a hot sausage, and add some Cayenne pepper as well. You can also add ham, chicken, or shrimp in any combination you like so that you have 1.5 lbs of meat. If you use shrimp, add it the last 8 or so minutes of cooking.
This recipe is easily doubled or tripled if need be. The basic formula for cooking with dry rice is 2x the liquid for the dry rice. I used 1.5 cups of dry rice, so I needed at least 3 cups of liquid. You’ll notice I only used 2 cups of chicken stock. That’s because the DO is very efficient with a tight, near air-tight seal. There was quite a bit of moisture in the DO after the veggies had cooked for 20 minutes, so with that liquid, the tomato liquid, and the 2 cups stock, I was set for all the liquid needed for the 1.5 cups of rice. If you cook this on the stove top where evaporation could be an issue, you’ll want to add more liquid (about a cup or less). Consider adding a light beer!
Mis en place.
Veggies and sausage in for the first step of cooking.
Now ready to add the remaining ingredients.
Everything is in and ready to cook.
Give it a stir in the final stretch.
Believe it or not, even though you use hot coals on the lid, a nice rub with oil and its perfectly back to new. Got to love it.
Finally, a big DO full of goodness.
Plate it up and enjoy.
Ingredients
1 medium Onion, chopped
1 Green Bell Pepper, chopped
4 stalks Celery, chopped
3 cloves Garlic, chopped
1 to 1.5 lb Smoked Sausage , cut into rounds
1 Bay Leaf
1 Tbsp Worcestershire sauce
2 cups Chicken Stock
1 can Diced Tomatoes (with juice, 14.5 oz)
1.5 cups Rice, uncooked
1 Tbsp Creole Seasoning
Outdoor Dutch Oven: 10”
Coals: 24 – 12 Bottom, 10 Top
Cook Time: 1 hour
Procedure
Start your coals and let the DO heat for 10 minutes. Now add the Cajun Holy Trinity (chopped Celery, Onion, and Green Bell Pepper), the garlic, and the sausage. Cover with the lid and allow to cook 10 minutes. Now stir and cover once more and let cook 10 minutes.
At this point, you are 30 minutes into your coals, and they are good for 1 to 1.25 hours.
Now add all of the remaining ingredients and stir well to incorporate. Cover, and let cook undisturbed for 20 minutes. After that time, check and stir. You’re 50 minutes into your coals, but the CI DO retains heat very well, and there is still enough coal left to finish this off. Put the lid back on, and let it cook undisturbed another 15 minutes.
After that time, remove the coals, brush off the DO, and bring the DO in. Let it rest 10 minutes and residual heat will finish everything off. When ready to serve, stir and fluff lightly, then spoon to your plates or bowls.
Notes
This dish is very versatile, and there are as many ways to make it as there are quills on a porcupine. This is my rendition, and one that I grew up with. Of particular interest is the old school motto that this dish must be cooked in well seasoned cast iron. It doesn’t have to be done outdoors as I did, but can instead be done on the stove or even in the oven.
Typically it uses Andouille sausage, but since that tends to be hot, I opted for Smoked Kielbasa Sausage as Lisa isn’t a fan of the heat. If you like it hot, get a hot sausage, and add some Cayenne pepper as well. You can also add ham, chicken, or shrimp in any combination you like so that you have 1.5 lbs of meat. If you use shrimp, add it the last 8 or so minutes of cooking.
This recipe is easily doubled or tripled if need be. The basic formula for cooking with dry rice is 2x the liquid for the dry rice. I used 1.5 cups of dry rice, so I needed at least 3 cups of liquid. You’ll notice I only used 2 cups of chicken stock. That’s because the DO is very efficient with a tight, near air-tight seal. There was quite a bit of moisture in the DO after the veggies had cooked for 20 minutes, so with that liquid, the tomato liquid, and the 2 cups stock, I was set for all the liquid needed for the 1.5 cups of rice. If you cook this on the stove top where evaporation could be an issue, you’ll want to add more liquid (about a cup or less). Consider adding a light beer!
Mis en place.
Veggies and sausage in for the first step of cooking.
Now ready to add the remaining ingredients.
Everything is in and ready to cook.
Give it a stir in the final stretch.
Believe it or not, even though you use hot coals on the lid, a nice rub with oil and its perfectly back to new. Got to love it.
Finally, a big DO full of goodness.
Plate it up and enjoy.
Last edited:
. Great post and pictures. 
