Dutch Oven Jambalaya

• Gluten free

• Meat

  • 1 lb Link sausage, hot

• Seafood

  • 1 lb Shrimp, frozen

• Produce

  • 1 15 oz. canned tomatoes, canned
  • 4 cloves Garlic
  • 1 Green pepper
  • 2 Onions
  • 1 cup Parsley, fresh
  • 1 tsp Thyme

• Pasta & Grains

  • 2 cups Rice, instant long-grain

• Baking & Spices

  • 1/2 tsp Salt

• Liquids

  • 2 cups Water

Found on packyourbaguios.com

Description

Directions

• Warm dutch oven by placing on 8-10 coals or charcoal briquettes. If cooking on stove, place on low burner.
• Cut sausage into bite-sized pieces.
• Sautee onions and sausage in dutch oven until the onions have just started turning clear. If cooking on stove, turn heat up to medium.
• Add green peppers, garlic, and parsley. Cook until green peppers start to turn soft.
• Add tomatoes, thyme, salt, water, and rice and bring to a boil.
• Put lid on dutch oven and add 8-10 coals (briquettes) on top. Cook for 10 minutes then add shrimp for an additional 5 minutes. If shrimp isnt precooked, cook for 5 minutes, then add shrimp for 10 minutes. If cooking on stove top, lower burner to a simmer before putting the lid on the dutch oven.