No offense to those who cook with those fancy devices, but I thought I would start a thread about the one cooking utensil that's been around for hundreds of years.....the cast iron skillet. I cook a lot with a CIS and word love to share and have others share, some recipes and tips for cooking with one.
Tonight I did Jambalaya in the skillet. Simple and not from scratch, but tasty. I used a smoke sausage that I saw and thought I would try it. I usually use andouille sausage, but thought this might be worth trying,
First I cut up a Conecuh Hot and Spicy into small medallions and sauteed / seared with a half of chopped Vidalia onion.
Added a can of Rotel and simmered for about 3 minutes.
Added Zatarin's Jambalaya mix per the instructions on the box
. Simmered for about 15 minutes until the rice started to thicken the broth.
After simmering about 15 minutes, place in a preheated oven at 350 degrees. Cook for and additional 10 to 15 minutes with a stir and you may have to add just a small amount of water for consistency.
Final product.....
