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Dutch Oven Jambalaya (Authentic Cajun Recipe from Paul Prudhomme)

steam rises out of a huge pot of best jumbalaya ever featuring chicken shrimp and pork
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An authentic one pot Cajun Dutch Oven Jambalaya, born one magical night in the Bayou and perfected by John Leekely in long talks with famed chef, Paul Prudhomme.

Ingredients

Scale

Cajun Seasoning

  • (Multiply by 1.5 if using to roast pork shoulder. Multiply generously for a larger crowd and more proteins and rice. Don't skimp!)
  • 2 teaspoons Gumbo file powder
  • 2 teaspoons cayenne pepper (optional)
  • 1 teaspoon smoked hot Spanish paprika (or chili powder)
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme leaves
  • 2 teaspoons salt (only 1 if you are using smoked meats)
  • 2 teaspoons black pepper
  • 1 teaspoon ground cumin
  • 2 teaspoons dry mustard powder
  • 2 teaspoons ground white pepper

PROTEINS OPTION 1 - John's Authentic High End Version from Paul Prudhomme

  • 1 pound peeled and deveined shrimp. Boil the shells for 2 hour in 4 cups of water to make broth.
  • 1 whole crab - save shells for broth
  • 1 pound crawfish, langostino, or oysters - save shells for broth
  • 2 pounds boneless skinless chicken thighs, free-range, air-chilled, chopped into 1x1 inch slices
  • 1/2 pound Tasso ham (or smoked ham hocks or cooked pork shoulder, roasted with ⅓ of the Cajun seasoning or spicy sausage)
  • 1 pound smoked Andouille sausage

OR PROTEINS OPTION 2 - My Cheaper, Less Authentic, Easier to Source Version

  • 2 pounds peeled and deveined shrimp from Costco
  • 4 pounds boneless skinless chicken thighs, grilled
  • 1-2 pounds (or more, if you're making for a huge crowd) *cooked* pork shoulder. When making for a big crowd, I generally keep the other proteins amounts the same and simply add more pork. Follow directions below to cook the night before.
  • 1 pound smoked sausage

Broth

  • 2 cups broth from boiled down shrimp, crab, crawfish, or lobster
  • OR 2 cups clam broth
  • OR Bar Harbor Seafood Stock
  • OR 2 cups chicken broth

Vegetable Mixture

  • 1 large sweet onion, diced
  • 1 large red bell pepper, diced
  • 5 stalks of celery, sliced thick
  • 5 large cloves of garlic, crushed, DIVIDED
  • 1 large can of Cento certified San Marzano tomatoes, including the juices
  • ½ cup olive oil (you can also use ¼ cup olive oil and ¼ cup duck fat), DIVIDED
  • 1 tablespoon Worcestershire sauce
  • 2 cups long-grain white rice (*see note below about multiplying for a bigger crowd)
  • 5 -6 bay leaves

Instructions

Make Cajun spice mix

  1. You'll be using this mix throughout the cooking process, so prepare it first

Prepare seafood

  1. Shell and devein as necessary
  2. If making your own seafood broth, add shells to 4-8 cups of water (enough to cover the shells in a stockpot)
  3. Boil for 2 hours

If preparing pork in advance

  1. Use 1/3 of the Cajun seasoning to cover the pork. Place in Dutch oven or large roasting pan. Cover with lid or foil.
  2. Do not add any liquid.
  3. Roast at 250 for 8-12 hours until completely fork tender.
  4. Once cool, discard of large fatty sections.

Chop vegetables for vegetable mixture

  1. Shop into similar sized pieces.

If grilling thighs

  1. Salt and pepper the boneless chicken thighs. Let sit until room temperature.
  2. Grill until just barely pink. Do not overcook.
  3. Let sit until the juices reabsorb.
  4. Cut them into 1 ½ inch chunks and save juices.
  5. *Make jumbalaya in one Dutch Oven
  6. Cut chicken thighs into 1 1/2 inch chunks and salt and pepper.
  7. Over medium heat, warm up half of the olive oil (and duck fat, if using).
  8. Crush in half the garlic, add the chicken.
  9. Sprinkle on ⅓ of the Cajun seasoning and fry the chicken until seared.
  10. Add the sausage and fry until the chicken is ⅔ cooked.
  11. Remove the meats, cover, and set aside.
  12. In a big bowl, using your hands, combine all of the shrimp/shellfish. Sprinkle on ⅓ of the Cajun seasoning, mixing well.
  13. In the same pan as before, gently fry the shellfish on low heat until the shrimp just starts to plump and absorb all of the seasonings. Remove, cover, and put aside.
  14. In the same Dutch Oven, warm up the rest of the olive oil and duck fat and crush the remaining garlic into the warm oils and heat until the garlic melts in.
  15. Increasing the heat to medium-high, sauté the uncooked, rinsed rice, stirring constantly until slightly browned and coated with seasoned oils. This will take about five minutes.
  16. Remove the rice and set aside. In the same big pan, sauté the onions in the same oils until opaque. Add the bell peppers, celery, and the rest of the Cajun seasoning and fry until just softened, about 10 minutes.
  17. Add back the rice and meats, stir in all the broth, Worcestershire sauce, and bay leaves. Be sure to scrape all the crust off the bottom of the pan, that’s where the deep flavors and patina are.
  18. Simmer with the lid off until the rice has absorbed the broth but it is still slightly crunch, about 15 minutes.
  19. IF making a double batch for a crowd, mix all together in a large roasting pan. Cover well and place in 350 degree oven for 30+ minutes.
  20. Now add the shellfish and tomatoes and simmer for 5 minutes until they are married.
  21. If rice is not cooking through, add more broth.

Notes

Nutrition

Find it online: https://thestoriedrecipe.com/dutch-oven-jambalaya-cajun-chef-paul-prudhomme/