Dutch Oven Jambalaya

Dutch Oven Jambalaya

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Entree
Cuisine: American
Keyword: Dutch Oven
Servings: 6


  • Dutch Oven


  • 1 Tablespoon Olive oil
  • ½ lb Smoked sausage Cut into ¼-inch thick slices
  • ½ Large onion Chopped
  • ½ cup Green bell pepper Chopped
  • ½ cup Red bell pepper Chopped
  • 1 cup Celery Chopped
  • ½ Teaspoon Cajun seasoning Or to taste
  • 1 cup Uncooked white rice
  • 14.5 oz Can diced tomatoes, with juice
  • 1 Tablespoon Garlic Minced
  • 2 cups Chicken broth
  • 3 Bay leaves
  • ¼ Teaspoon Dried thyme
  • 1 lb Medium shrimp Peeled and deveined


  • Heat the olive oil in a Dutch oven over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes.
  • Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer and simmer 20 minutes.
  • After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center.
  • Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.