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Cast Iron Jambalaya

Ingredients

  • 2- 5 oz. cans lump crabmeat
  • 1 lb. frozen cooked shrimp
  • 2 frozen chicken breasts
  • 1- 9.6 oz. bag Jimmy Dean Sausage crumbles
  • 2 cups Arborio rice
  • 4-6 Slices Thick Cut Bacon
  • 1/4 Stick Butter
  • 1- 28 oz. can diced tomatoes
  • 2- 14 oz. cans of broth, I used vegetable because I had it on hand
  • 1/2 large onion, chopped
  • 6 oz. frozen peas
  • 6 oz. frozen okra
  • 1 heaping Tablespoon garlic, I really like garlic; adjust to suit taste
  • 2 Bay Leaves
  • Cumin, Turmeric, Thyme, Savory, and/or Tarragon to suit taste
  • Olive Oil
  • Liquid Aminos, or Worchestershire Sauce or Soy Sauce
  • 1/4 cup White Wine
  • Fresh Parsley, Chopped
  • Salt and Pepper to taste
  • Red Pepper Flakes to taste
  • Gumbo File, optional

Instructions

  • Add splash of olive oil to cast iron skillet and heat on medium.
  • Add bacon to the pan. Fry to bacon until just before crispy.
  • Drain some of the grease, reserving some (about 2 Tablespoons) in the pan.
  • Add onions and saute until they start to become translucent.
  • Splash with Liquid Aminos.
  • Add frozen chicken breasts, fry until cooked through.
  • Remove chicken and set aside (can chop now or before adding it back to the rice.)
  • Add a splash of olive oil and a pat of butter to the pan. Melt butter.
  • Add rice and saute as in Risotto or Rice a Roni.
  • Add 1 can broth, simmer until almost absorbed.
  • Add wine, simmer until almost absorbed.
  • Add 1 can diced tomatoes (and juice.) Simmer until almost absorbed.
  • Add 1 can crab meat (and liquid.) Simmer.
  • Add a splash of liquid aminos, Bay leaves, and herbs and spices.
  • Add second can of crab meat and liquid.
  • Stir in shrimp, frozen vegetables, and chicken.
  • Remove from heat.
  • Cover with aluminum foil and place in preheated oven at 325 degrees for about 30 minutes.
  • Let sit for a few moments after removing from the oven.
  • Sprinkle bowls of jambalaya with parsley and serve with cornbread. Enjoy!