E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Tennessee Valley Jambalaya John Richard "Dick" Lodge, Jr. | March 17, 2021 This recipe, contributed by Joseph Lodge's great-grandson, John Richard "Dick" Lodge, Jr., was created for a monthly dinner party. When their friend, Phil Bredesen, was elected governor of Tennessee in the fall of 2002, four appointees to his Cabinet, including Dick's wife, Gina, became good friends. "Those four Cabinet members thought it would be fun to get together with spouses for an informal supper once a month," said Dick Lodge. "When our time came to cook, I suggested jambalaya. That suggestion was well received—except that one of our friends is allergic to shrimp. So, I tinkered with a cookbook recipe, substituting country ham for shrimp. Thus was born Tennessee Valley Jambalaya. Our group of eight friends still meets for supper." Each bite is a fun fusion of Louisiana style and Southern hospitality. Spice it up with hot Italian sausage or tone it down with one that's sweet. Remember, when you're fine-tuning your seasonings, that country ham is inherently salty. Make sure your taster spoonful includes a bit of everything and season accordingly from there. Level Beginner Prep Time 20 minutes Cook Time 1 hour, 30 minutes Serves 6 Cook it With Our Blacklock Dutch Oven Ingredients 1 rotisserie chicken, pulled 1 pound sweet or hot Italian sausage links 3 tablespoons olive oil, separated 1 yellow onion, chopped 1 large red bell pepper, chopped 4 cloves garlic, minced 12 ounces country ham, cut into ½-inch pieces 1, 15-ounce can whole tomatoes 1 cup long-grain rice, uncooked 1½ cups chicken broth ½ teaspoon fresh thyme 1 teaspoon chili powder 1½ teaspoons kosher salt ½ teaspoon freshly cracked pepper 1½ tablespoons fresh parsley, chopped parsley for garnish Directions Preheat oven to 350 degrees Fahrenheit. Place a dutch oven over medium heat for 5 minutes. Add 1 tablespoon of olive oil and the sausage links to the dutch oven.* Top with lid and cook for 3-5 minutes per side until cooked through. Remove sausages from dutch oven and set on a plate to cool. Slice into ⅛-inch rounds. Add remaining olive oil, onion, bell pepper, and garlic to dutch oven until just tender, 7-10 minutes. Stir in chicken, sausage, and ham. Add tomatoes, rice, chicken broth, thyme, chili powder, salt, and pepper. Crush tomatoes with a wooden spoon and stir to combine. Bring to a boil and cover with lid. Remove from stovetop and place in the oven for 1 hour. Check the rice to see that it is cooked through. If still crunchy, bake 10-15 minutes longer. Stir in chopped parsley and serve with hot sauce, country-style bread, and green salad. *Kitchen Note: Substitute andouille for Italian sausage for a more traditional take on jambalaya. Contributed By: John Richard "Dick" Lodge, Jr. John Richard "Dick" Lodge, Jr., Joseph Lodge's great-grandson, was a longtime board of directors member for Lodge Cast Iron. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like 9-to-5 Coffee Cake View recipe Cornbread Avocado Toast View recipe Herb Roasted Chicken with Lemon and Browned Butter View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Tennessee Valley Jambalaya John Richard "Dick" Lodge, Jr. | March 17, 2021 This recipe, contributed by Joseph Lodge's great-grandson, John Richard "Dick" Lodge, Jr., was created for a monthly dinner party. When their friend, Phil Bredesen, was elected governor of Tennessee in the fall of 2002, four appointees to his Cabinet, including Dick's wife, Gina, became good friends. "Those four Cabinet members thought it would be fun to get together with spouses for an informal supper once a month," said Dick Lodge. "When our time came to cook, I suggested jambalaya. That suggestion was well received—except that one of our friends is allergic to shrimp. So, I tinkered with a cookbook recipe, substituting country ham for shrimp. Thus was born Tennessee Valley Jambalaya. Our group of eight friends still meets for supper." Each bite is a fun fusion of Louisiana style and Southern hospitality. Spice it up with hot Italian sausage or tone it down with one that's sweet. Remember, when you're fine-tuning your seasonings, that country ham is inherently salty. Make sure your taster spoonful includes a bit of everything and season accordingly from there. Level Beginner Prep Time 20 minutes Cook Time 1 hour, 30 minutes Serves 6 Cook it With Our Blacklock Dutch Oven Ingredients 1 rotisserie chicken, pulled 1 pound sweet or hot Italian sausage links 3 tablespoons olive oil, separated 1 yellow onion, chopped 1 large red bell pepper, chopped 4 cloves garlic, minced 12 ounces country ham, cut into ½-inch pieces 1, 15-ounce can whole tomatoes 1 cup long-grain rice, uncooked 1½ cups chicken broth ½ teaspoon fresh thyme 1 teaspoon chili powder 1½ teaspoons kosher salt ½ teaspoon freshly cracked pepper 1½ tablespoons fresh parsley, chopped parsley for garnish Directions Preheat oven to 350 degrees Fahrenheit. Place a dutch oven over medium heat for 5 minutes. Add 1 tablespoon of olive oil and the sausage links to the dutch oven.* Top with lid and cook for 3-5 minutes per side until cooked through. Remove sausages from dutch oven and set on a plate to cool. Slice into ⅛-inch rounds. Add remaining olive oil, onion, bell pepper, and garlic to dutch oven until just tender, 7-10 minutes. Stir in chicken, sausage, and ham. Add tomatoes, rice, chicken broth, thyme, chili powder, salt, and pepper. Crush tomatoes with a wooden spoon and stir to combine. Bring to a boil and cover with lid. Remove from stovetop and place in the oven for 1 hour. Check the rice to see that it is cooked through. If still crunchy, bake 10-15 minutes longer. Stir in chopped parsley and serve with hot sauce, country-style bread, and green salad. *Kitchen Note: Substitute andouille for Italian sausage for a more traditional take on jambalaya. Contributed By: John Richard "Dick" Lodge, Jr. John Richard "Dick" Lodge, Jr., Joseph Lodge's great-grandson, was a longtime board of directors member for Lodge Cast Iron. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like 9-to-5 Coffee Cake View recipe Cornbread Avocado Toast View recipe Herb Roasted Chicken with Lemon and Browned Butter View recipe
