DutchOven HQ – Recipe
You need :
|3 tablespoons unsalted butter||1 ½ tablespoons minced garlic|
|1 pound smoked sausage cut in 1/4 inch slices||2 tablespoons cajun seasoning (low salt)|
|1 pound smoked ham diced||1 teaspoon gumbo file|
|1 pound boneless, skinless chicken breast cut into bite sized pieces||½ cup tomato sauce|
|2 bay leaves||1 cup peeled, chopped tomatoes|
|1 cup chopped onion||2 ½ cups chicken stock or broth|
|1 cup chopped celery||1 ½ cups uncooked, long cooking rice non-stick vegetable spray|
|1 cup chopped green bell pepper|
Remove all the racks from your Ultimate Dutch Oven and spray your Ultimate Dutch Oven with non-stick vegetable spray. Melt butter in your Ultimate Dutch Oven over high heat on your Camp Chef stove (or use 12 to 15 briquets for high heat).
Brown your sausage and ham, cook until meat starts to brown, stirring frequently and scraping oven bottom well. Add chicken and continue cooking until chicken is brown, stirring frequently and scraping the bottom of your Ultimate Dutch Oven as needed.
Stir in bay leaves, cajun seasoning, and ½ cup each of onion, green bell pepper, and celery and all the garlic. Cook until vegetables start to soften stirring frequently and scraping the bottom of your Ultimate Dutch Oven. Stir in tomato sauce and cook about 1 minute stirring often. Stir in remaining onion, green bell pepper, celery and the tomatoes. Stir in stock and rice, mix well. Bring to a boil, stirring occasionally.
Reduce heat and simmer, covered, over very low heat on your Camp Chef stove (or use 8 or 9 briquets for low heat) until rice is tender but still chewy, about 30 minutes. Stir well remove bay leaves let stand uncovered 5 minutes before serving.