Dutch Oven Jambalaya

This is the absolute best jambalaya I have ever made. I first made this on the grill and it came out great. Since then, I have made it indoors on the stove, as well. A crisp salad is the perfect companion to this dish.

Dutch Oven Jambalaya

Taken from: Weber's Charcoal Grilling: The Art of Cooking with Live Fire by Jamie Purviance

2 cups reduced-sodium chicken broth

1 1/2 cups V8 vegetable juice

2 teaspoons paprika

1 1/2 teaspoons kosher salt

1 teaspoon Tabasco sauce

1/4 teaspoon freshly ground pepper

2 Tablespoons vegetable oil

1 cup 1/2-inch diced yellow onion

1/2 cup 1/2 inch diced red bell pepper

1/2 cup 1/2 inch diced celery

1/2 pound smoked linguica, peeled and cut into 1/2 inch dice

2 teaspoons minced garlic

1 bay leaf

1 1/2 cups long grain rice

1/2 pound Black Forest or other smoky ham, cut into 1/2 inch dice

1 pound medium shrimp (31-35 count), peeled and deveined, with tails left on

2 Tablespoons finely chopped fresh Italian parsley

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1. Prepare a two-zone fire for medium heat.

2. In a small ovenproof saucepan combine the chicken broth, vegetable juice, paprika, salt, Tabasco, and pepper. Cover and place the saucepan over direct medium heat. When the liquid comes to a boil, remove the saucepan from the grill and set aside.

3. Preheat a large Dutch oven or ovenproof casserole dish over direct medium heat, with the grill's lid open, for five minutes. When hot, add the oil, onion, bell pepper, and celery. Cook until the vegetables soften, 3 to 5 minutes, stirring often. Add the linguica, garlic, and bay leaf and cook for 2 to 3 minutes, stirring often. Stir in the rice and ham. Add the warm chicken broth mixture and stir. Slide the pot to the edge of the fire or to the part of the grill where the liquid will barely simmer (do not boil). Cover the pot and simmer until the rice is cooked through but not mushy, about 18 minutes, stirring once or twice, making sure there is still some liquid left. If the mixture looks dry, add a little water. If the liquid is boiling, move the pot farther away from the fire and rotate it for even cooking. Add the shrimp and stir to combine with rice. Cover the pot and cook until the shrimp are cooked but still tender, 3 to 5 minutes. Remove and discard the bay leaf. Season to taste, adding more salt and Tabasco if needed.

4. Remove the pot from the grill and set aside with the lid on for about 5 minutes. Stir in the parsley and serve warm.

Makes 6 servings