Tiger. Beyonce. Willie. Socrates. Napoleon. What is the common thread? One word is all it takes to conjure up an image, song lyric, sporting triumph, or historical benchmark.

JAMBALAYA.

Enjoy this combination of the Holy Trinity of Southern Cooking, seafood, and rice.

Sometimes one word is all you need. Let’s get supper on the table.

Grocery List	Recipe Quantity
1 White Onion	1/2 White Onion Diced
1 Bag of Celery Stalks	2-3 Celery Stalks
1 Bag of Long Grain White Rice	1 Cup of White Rice
1 Can of Diced Tomatoes	1 Can of Tomatos
1 Red Pepper	1/2 of the pepper
1 Green Pepper	1/2 of the pepper
1 lb of Andouille Smoked Sausage	Sliced into coins
1 Bag of Frozen Shrimp – Peeled and Deveined	1 lb of Thawed Shrimp
1 Box of Chicken Broth	2 Cups of Chicken Broth
Seasoning Mix – Salt, Cajun Seasoning, Thyme	1 TBS of Cajun Seasoning, 1 TSP of Thyme, Salt to Taste,
Bay Leaves	3 Bay Leaves
1-2 Beers	1-2 Beers

COMMANDMENTS

CAST IRON COMMANDMENTS  https://castironsoul.com/cast-iron-cooking-ethos/

Commandment #7 – Respect seasonality.

Commandment #25. Cooking is not chemistry. Use ingredient amounts, but don’t be afraid to add more or less if needed.

Cookware:5 QT Cast Iron Dutch Oven

This Dutch Oven is THE BEST to cook for any group over 5 people. With enough heft to anchor the offensive line, you can feed a group of people a braised brisket, a hearty chili, or even make a sourdough loaf using the big Dutch Oven. I like to think that having one of these Dutch Ovens means you’re leading your life and kitchen with intentionality. After all, only someone with goals in life would procure a piece of cookware that could double as a weighted exercise assembly.

Do you believe in yourself to achieve great things? If that answer is yes, this is the Dutch Oven for you.

HOLD MY BEER – PREPARATION

Approximately 30 Mins to an hour prior to cooking, remove the entire bag of frozen shrimp from the freezer. Fill up a large bowl with room temperature water, and place the sealed bag of shrimp in the bowl. This will help to quicken the thawing process without using the microwave. Weigh down the bag with something so that the water gets all sides of the bag and helps thaw the frozen shrimp.

Once the shrimp has thawed, rinse the shrimp with room temperature water in a colander to help quicken the thawing process.

Dice the onion, red pepper, and green pepper. Slice the celery stalks into individual pieces about 1/4″ wide.

Slice the andouille sausage into “coins”.

Pour out the 1 cup of rice and set aside.

LIGHT THIS CANDLE- START COOKIN’

Put the Dutch Oven on the stove and turn the heat up to 5. Crack open that first beer.

Place 1TBS of olive oil in and let it coat evenly. Start cooking by placing the andouille sausage coins in and cooking for 5-7 minutes or until browned. This will allow the flavor to begin to permeate through the entire jambalaya.

Once the sausage is browned, place the onions, peppers, and celery into the Dutch Oven and stir. Cook for another 5-7 minutes or until vegetables are soft. Season the vegetable mix with Cajun seasoning, salt, and thyme.

Stir in the rice, tomatoes, and bay leaves. Then pour the chicken broth, stir repeatedly throughout the mix to evenly cook.

Bring to a boil, cover, and simmer for 20 minutes to allow the rice to soak up most of the liquid.

Remove the lid and stir in the shrimp. Cook on medium heat for another 10-15 minutes or until the shrimp are pink throughout.

Hot dang, that’s a pretty good meal. Enjoy with a side of Hawaiian Rolls, one more beer, and some good country music.

DUTCH OVEN JAMBALAYA

Serves – 6 Prep Time: 20 Minutes Cook Time: 40 Minutes

1. Thaw the the shrimp approximately 30 Mins to an hour prior to cooking, remove the entire bag of frozen shrimp from the freezer. Fill up a large bowl with room temperature water, and place the sealed bag of shrimp in the bowl. Weigh down the bag with something so that the water gets all sides of the bag and helps thaw the frozen shrimp.
2. Remove thawed shrimp from the bag and rinse the shrimp with room temperature water in a colander.
3. Dice the onion, red pepper, and green pepper. Slice the celery stalks into individual pieces about 1/4″ wide.
4. Slice the andouille sausage into “coins”.
5. Pour out the 1 cup of rice and set aside.
6. Put the Dutch Oven on the stove and turn the heat up to 5. Crack open that first beer.
7. Place 1TBS of olive oil in and let it coat evenly. Start cooking by placing the andouille sausage coins in and cooking for 5-7 minutes or until browned.
8. Place the onions, peppers, and celery into the Dutch Oven and stir. Cook for another 5-7 minutes or until vegetables are soft. Season the vegetable mix with Cajun seasoning, salt, and thyme.
9. Stir in the rice, tomatoes, and bay leaves. Then pour the chicken broth, stir repeatedly throughout the mix to evenly cook.
10. Bring to a boil, cover, and simmer for 20 minutes to allow the rice to soak up most of the liquid.
11. Remove the lid and stir in the shrimp. Cook on medium heat for another 10-15 minutes or until the shrimp are pink throughout.