Wilderness Chef #1 - Dutch Oven Jambalaya скачать в хорошем качестве

Wilderness Chef #1 - Dutch Oven Jambalaya

Car-camping dutch oven recipe for winter evening comfort food. This is a simple jambalaya that takes a little more than an hour in a 12" dutch oven. For full recipe, see associated blog post at: https://flyingsquirrelorg.wordpress.c... Ingredients 1/4 cup (1/2 standard stick) Butter 1.5 pounds skinless, boneless Chicken, in bite-sized chunks 1 pound Kielbasa or Smoked Sausage, sliced into chunks 1 medium Green Bell Pepper, diced 1 medium Onion, diced 3 stalks Celery, diced 2 (14 1/2-ounce) cans Tomatoes, diced 1 (14 1/2-ounce) can Chicken Broth 1/2 pound medium Shrimp, peeled 2 cups Instant Rice Salt, Pepper and Hot Sauce At Home 1) Dice up all your veggies, put them in a gallon zip-lock. There’s a trade-off here – veggies won’t keep as long as whole ones (in fact whole ones don’t even need refrigeration, typically). If you have a cutting surface and WANT to do a lot of prep on-site, you certainly can, but pre-packaging just saves time and effort while cooking, and your bag is easily packed in a cooler. There’s nothing wrong with prepping what you CAN at home, with all the amenities, before committing to the woods. 2) Slice up your kielbasa and pack in a bag. (Ditto comments above). 3) Cut chicken into bite-sized chunks and pack in bag. (Again, a home-prep time-saver AND a way to help avoid cross-contamination between uncooked foods in camp). Note this is the one item I did differently in the video – I was pressed (by daylight) in prep time, and chicken was the first thing in, so I had to get cooking. I put them in whole and cut them in the pot, but if I hadn’t had to keep enough light to film it, I’d certainly have cut it up beforehand. Particularly in the woods, keeping your hands away from raw poultry is a good thing! 4) Peel and clean shrimp – this is the one ingredient you really have to pay attention to, in terms of shelf-life. Fresh shrimp won’t last long, so freeze it (and let it thaw before cooking), make sure it stays cold, OR use frozen shrimp to begin with. If it’s going to be more than a day before you cook this, canned shrimp is an acceptable alternative here, to provide the jambalaya flavor without the risk of seafood going bad. 5) Pre-measure your rice into a small zip-lock. 6) Pack all your meats (chicken, jambalaya, shrimp), butter, and veggies in the cooler. In Camp 1) Fire up your coals, and make a layer big enough for the Dutch oven to sit on. Once your oven is hot, throw in the half-stick of butter, followed by the chicken. 2) Cook the chicken in the butter, until cooked through (no pink). 3) Add sliced kielbasa 4) Add diced veggies – pepper, onion, celery – and cook until they’re tender. 5) Pour in cans – 2 tomatoes, 1 chicken broth – and bring to a boil. (At this point you may need to add some fresh coals to keep your heat up). Simmer for about 10 minutes to let the flavors mingle. 6) Add shrimp, let cook for 5 minutes. Verify that shrimp turns pink and opaque before continuing. 7) Add instant rice, stir to mix, then put the lid on the oven, pull the oven off the heat, and let sit for 5 minutes to let the rice re-hydrate. 8) Add seasoning and enjoy! (I find a bit of tabasco really makes this pop). Estimated nutrition per serving (assuming 6 servings): 560 Calories 50g Protien 24g Fats 38g Carbs 3g Sugars 23g Starch Follow "almost-daily" photography and my full blog at: www.flying-squirrel.org Email - [email protected] Facebook -   / flyingsquirreloutdoors   Twitter - @squirreloutdoor Instagram - flyingsquirreloutdoors