Dutch Oven Jambalaya

By á-47

Ingredients

• 2 cups chicken broth
• 1 1/2 cups V8 juice
• 2 tea. paprika
• 1 1/2 tea. salt
• 1 tea. Tabasco
• 1/4 tea. pepper
• 2 Tbsp. vegetable oil
• 1 cup onion, 1/2" dice
• 1/2 cup red bell pepper, 1/2" dice
• 1/2 cup celery, 1/2" dice
• 1/2 lb. linguica, peeled and cut into 1/2" dice
• 1 bay leaf
• 2 tea. minced garlic
• 1 1/2 cups long grain rice
• 1/2 lb. Black Forest or other smoky ham, cut into 1/2" dice
• 1 lb. medium shrimp (31-35 count), peeled and deveined, with tails left on
• 2 Tbsp. Italian parsley, finely chopped

Preparation

Step 1

Prepare a two-zone fire for medium heat.

In a small ovenproof saucepan, combine the chicken broth, vegetable juice, paprika, salt, Tabasco, and pepper. Cover and place the saucepan over direct medium heat. When the lquid ocomes to a boil, remove the saucepan from the grill and set aside.

Preheat a large Dutch oven or ovenproof casserole dish over direct medium heat, with the grill's lid open, for 5 minutes. When hot, add the oil, onion, bell pepper, and celery. Cook until the vegetables soften, 3-5 minutes, stirring often. Stir in the rice and ham. Add the warm chicken broth mixture and stir. Slide the pot to the edge of the fire or to the part of the grill where the liquid will barely simmer (do not boil). Cover the pot and simmer the rice until it is cooked through but not mushy, about 18 minutes, stirring once or twice, making sure there is still some liquid left. If the liquid is boiling, move the pot farther away from the fire and rotate it for even cooking.

Add the shrimp and stir to combine with the rice. Cover the pot and cook until the shrimp are cooked but still tender (3-5 minutes). Remove and discard the bay leaf. Season to taste (careful, it's hot!), adding more salt and Tabasco if needed.

Remove the pot from the grill and set aside with the lid on for about 5 minutes. Stir in the parsley and serve warm.