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We had a power outage in our neighborhood for most of the day today, but we were ready. We'd already planned on doing tin foil dinners, which the kids like from time to time. We usually pre-cook hamburger, potato, and carrots, and add onion and cream of chicken soup. With the power out, it just took a little longer to cook in the pan and pot on the grill outside. Then I heated them up in the coals of a fire in my cast iron fireplace, with cornbread cooked on top of the fireplace.
But the kicker was the jambalaya I cooked in the Dutch oven. Yum! Here's the recipe that I found online at http://www.dutchovendude.com/dutch-oven-recipes.asp:
1 lb hot link sausage or kielbasa sausage
2 chopped onions
1 cup chopped parsley
4 cloves chopped garlic
1 15oz can tomatoes
1 tsp thyme
1/2 tsp salt
2 cups rice
2 cups water
1 lb frozen peeled shrimp
Heat dutch oven with coals only underneath.
Cut sausage into 1/2 inch pieces.
Fry sausage and onions in dutch oven until onions are clear.
Add garlic and parsley. Cook until parsley is soft.
Add tomatoes, thyme, salt, water, and rice.
Bring to a boil and stir in shrimp.
Place dutch oven on top of 4 or 5 briquettes (low heat) and place 10 briquettes on lid.
Simmer until rice is tender and shrimp are pink - about 15 minutes.
Serves 4.
(After frying the kielbasa and onions, I dumped in all the other ingredients at once (the shrimp was still frozen right out of the bag) and let it cook in the Dutch oven for about 45 minutes, and it was awesome.)
And the pics:
Thumbs-up from my son, who scored a bunch of leftovers:
And Dutch oven peach cobbler for dessert:
But the kicker was the jambalaya I cooked in the Dutch oven. Yum! Here's the recipe that I found online at http://www.dutchovendude.com/dutch-oven-recipes.asp:
1 lb hot link sausage or kielbasa sausage
2 chopped onions
1 cup chopped parsley
4 cloves chopped garlic
1 15oz can tomatoes
1 tsp thyme
1/2 tsp salt
2 cups rice
2 cups water
1 lb frozen peeled shrimp
Heat dutch oven with coals only underneath.
Cut sausage into 1/2 inch pieces.
Fry sausage and onions in dutch oven until onions are clear.
Add garlic and parsley. Cook until parsley is soft.
Add tomatoes, thyme, salt, water, and rice.
Bring to a boil and stir in shrimp.
Place dutch oven on top of 4 or 5 briquettes (low heat) and place 10 briquettes on lid.
Simmer until rice is tender and shrimp are pink - about 15 minutes.
Serves 4.
(After frying the kielbasa and onions, I dumped in all the other ingredients at once (the shrimp was still frozen right out of the bag) and let it cook in the Dutch oven for about 45 minutes, and it was awesome.)
And the pics:
Thumbs-up from my son, who scored a bunch of leftovers:
And Dutch oven peach cobbler for dessert:
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