Cliff Bartlett
R.I.P. 5/17/2021
Decided to do this Dutch Oven Jambalaya for my wife as it is one of her favorites. In turn, she made a delicious Apricot Souffle for our dessert. I didn't do any sides as it is a meal in itself. I started off making a sauce from the chicken broth, V8 and tobacco. Did not take a picture of this. Here are some pictures of the rest of the cook.
Here are some of the many ingredients called for in this recipe.
This is the linguica and ham I used. I was going to do a little extra smoke on the ham, but ran out of time. It was very good as is.
All of the prep work done. In addition to the previously mentioned stuff, I've got some yellow onion, red bell pepper, celery, flat leaf parsley, garlic, white rice and the ham and linguica diced. Also, one pound of medium shrimp.
Getting the RBP and Onion and Celery tender in my large CI Skillet, about 5 minutes.
Added the linguica, garlic and a bay leaf. Let cook for about 3 minutes.
Added the rice, ham and broth mixture I mentioned earlier. Covered and let simmer on indirect for 18 minutes. Added about 8 oz. of water at this point and then put in the shrimp. Let cook for an additional 3 minutes.
All done and ready to pull from grill.
Resting in kitchen for about 5 minutes.
Plated. Looks lonely but it was plenty of food.
Here is the star of the evening, my wife's apricot soufflé. It was delicious.
This is a very delicious recipe. It's another Weber Recipe and it is in their Live Fire book that I picked up a few years ago. It has a lot of complex flavors and is a fun cook to do. Thanks for watching.
Here are some of the many ingredients called for in this recipe.
This is the linguica and ham I used. I was going to do a little extra smoke on the ham, but ran out of time. It was very good as is.
All of the prep work done. In addition to the previously mentioned stuff, I've got some yellow onion, red bell pepper, celery, flat leaf parsley, garlic, white rice and the ham and linguica diced. Also, one pound of medium shrimp.
Getting the RBP and Onion and Celery tender in my large CI Skillet, about 5 minutes.
Added the linguica, garlic and a bay leaf. Let cook for about 3 minutes.
Added the rice, ham and broth mixture I mentioned earlier. Covered and let simmer on indirect for 18 minutes. Added about 8 oz. of water at this point and then put in the shrimp. Let cook for an additional 3 minutes.
All done and ready to pull from grill.
Resting in kitchen for about 5 minutes.
Plated. Looks lonely but it was plenty of food.
Here is the star of the evening, my wife's apricot soufflé. It was delicious.
This is a very delicious recipe. It's another Weber Recipe and it is in their Live Fire book that I picked up a few years ago. It has a lot of complex flavors and is a fun cook to do. Thanks for watching.
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