Dutch Oven Jambalaya (Authentic Cajun Recipe from Paul Prudhomme)

Step 1

You'll be using this mix throughout the cooking process, so prepare it first

Step 2

Shell and devein as necessary

Step 3

If making your own seafood broth, add shells to 4-8 cups of water (enough to cover the shells in a stockpot)

Step 4

Boil for 2 hours

Step 5

Use 1/3 of the Cajun seasoning to cover the pork. Place in Dutch oven or large roasting pan. Cover with lid or foil.

Step 6

Do not add any liquid.

Step 7

Roast at 250 for 8-12 hours until completely fork tender.

Step 8

Once cool, discard of large fatty sections.

Step 9

Shop into similar sized pieces.

Step 10

Salt and pepper the boneless chicken thighs. Let sit until room temperature.

Step 11

Grill until just barely pink. Do not overcook.

Step 12

Let sit until the juices reabsorb.

Step 13

Cut them into 1 ½ inch chunks and save juices.

Step 14

*Make jumbalaya in one Dutch Oven

Step 15

Cut chicken thighs into 1 1/2 inch chunks and salt and pepper.

Step 16

Over medium heat, warm up half of the olive oil (and duck fat, if using).

Step 17

Crush in half the garlic, add the chicken.

Step 18

Sprinkle on ⅓ of the Cajun seasoning and fry the chicken until seared.

Step 19

Add the sausage and fry until the chicken is ⅔ cooked.

Step 20

Remove the meats, cover, and set aside.

Step 21

In a big bowl, using your hands, combine all of the shrimp/shellfish. Sprinkle on ⅓ of the Cajun seasoning, mixing well.

Step 22

In the same pan as before, gently fry the shellfish on low heat until the shrimp just starts to plump and absorb all of the seasonings. Remove, cover, and put aside.

Step 23

In the same Dutch Oven, warm up the rest of the olive oil and duck fat and crush the remaining garlic into the warm oils and heat until the garlic melts in.

Step 24

Increasing the heat to medium-high, sauté the uncooked, rinsed rice, stirring constantly until slightly browned and coated with seasoned oils. This will take about five minutes.

Step 25

Remove the rice and set aside. In the same big pan, sauté the onions in the same oils until opaque. Add the bell peppers, celery, and the rest of the Cajun seasoning and fry until just softened, about 10 minutes.

Step 26

Add back the rice and meats, stir in all the broth, Worcestershire sauce, and bay leaves. Be sure to scrape all the crust off the bottom of the pan, that’s where the deep flavors and patina are.

Step 27

Simmer with the lid off until the rice has absorbed the broth but it is still slightly crunch, about 15 minutes.

Step 28

IF making a double batch for a crowd, mix all together in a large roasting pan. Cover well and place in 350 degree oven for 30+ minutes.

Step 29

Now add the shellfish and tomatoes and simmer for 5 minutes until they are married.

Step 30

If rice is not cooking through, add more broth.