Dutch Oven Jambalaya

If you plan on doing any serious cooking at all, whether you're a novice or a professional chef, then a dutch oven is a necessity in your kitchen. You can make just about anything with a cast iron dutch oven, and it will come out tasting like you've never tasted it before! This recipe will let you use your dutch oven to show off your cooking skills...and even if you don't know what you're doing, it's still easy enough to make for you to look as though you're a decent chef.


 * 1 onion, large
 * 1 green pepper
 * 1 stalk celery
 * 4 cloves garlic
 * 4 ounces (1 stick or 1/2 cup) butter
 * 1 pound (16 ounces) fully cooked smoked sausage
 * 3 cups chicken broth
 * 2 cups white rice, uncooked (if you use brown rice, you'll need to add 30 to 40 minutes to the cooking time.)
 * 8 ounces (or one cup) diced tomatoes
 * 8 teaspoons parsley
 * 2 tablespoons Worcestershire sauce
 * 2 tablespoons hot pepper sauce
 * 1 tablespoon Gravy Master browning sauce
 * 1 teaspoon salt
 * 1 teaspoon pepper

Chop the onion, pepper, celery, and mix together. Press (or crush) and chop the garlic, and add to the mix. Cut the sausage into half-inch slices and keep it aside, don't mix it in yet. Preheat the oven to 375 degrees, and place the dutch oven on your stovetop at 3/4 heat. Add the butter immediately so that it will melt as the pot heats up. (Butter thrown into a hot iron pot tends to explode!) Heat it up for about 6 to 8 minutes before adding the ingredients. In the pot, saute the chopped-up onion, green pepper, celery and garlic in butter until they're tender but crisp. Stir in the sausage and all of the remaining ingredients. Cover, place the pot in the oven, and bake for 45 to 50 minutes, or until the rice is tender. Stir at 20 minutes and 35 minutes. (Using brown rice will increase the cooking time for 30 to 40 minutes; be sure to stir every 20 minutes until the rice is tender.)