Cast iron jambalay

Cast Iron Jambalay

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Sonja Armstrong


The longer this cooks on the wood stove the better it becomes. I started it 9 am and we enjoyed it 9 hours later. The flavors were so intense. This family of 6 devoured all but dads leftovers for tomorrows lunch.


★★★★★ 1 vote

10 Min
6 Hr
No-Cook or Other


  • 1/2 large
  • 5 clove
  • 1 lb
    linguica, or andouille sausage
  • 1 lb
    chicken breast or thigh
  • 1 pkg
    jambalaya rice mix
  • 1 pkg
    brown and wild rice mix
  • 16 oz jar(s)
    chunky salsa ( i used summers canned salsa)
  • 16 oz jar(s)
    stewed tomatoes ( summers canned tomatoes)
  • 8 c
  • 3 tsp
    tomato/beef bouillion
  • 1 Tbsp

How to Make Cast iron jambalay


  1. Dice your onion, mince your garlic, cube your chicken and linguica, open your tomatoes and salsa, and get ready for a lazy day in front of the fire. I used the empty jars for the water.
  2. Place dutch oven on your house wood cook stove, bring to too hot to touch. Add oil and put in onion and saute for 2 minutes, add garlic, saute for another minute depending on stoves heat. When veggies are soft but not brown add linguica and chicken. If the mix gets too hot add liquid from salsa and tomatoes to prevent scorching.
  3. Once meat is cooked add the salsa and tomatoes. I add the bouillion at this time and reduce until the liquid is just covering the meat and veggies. Stir every few minutes(in between commercials). Then I add four cups of water. Once this boils I add the rice mixtures with their seasoning packets.
  4. I continue to add water and stir through out the day as the mix needs it. If you plan on keeping your fire HOT then you may want to put the dutch oven on the hearth next to the stove.
  5. This recipe is very versatile. You could add fresh salsa ingredients instead of jarred. If everyone loved shrimp like I do I would have added it about 15 minutes before serving. Just be careful not to let it get too dry.

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