Sausage And Pork Jambalaya

* Exported from MasterCook *

SAUSAGE AND PORK JAMBALAYA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Pork Butt, cubed
3 lb Sausage, sliced
1 cn Franco-American Brown Gravy
2 Onions diced
1 Bunch Shallots diced
5 c Rice
Water
-----SEASONINGS-----
Salt
Cayenne pepper
Tiger sauce
Hot sauce
Tony's Chachere's Seasoning
Kitchen Bouquet

Contributed to the echo by: Stephen Brown This recipe
for Jambalaya comes from my father-in-law, who won the
Oak Alley Jambalaya cooking contest with it twice.
Even this transplanted Yankee has had good luck with
it. Sausage & Pork Jambalaya

Brown the pork in a large pot with a small amount of
water on the bottom to prevent sticking. Cover, stir
occasionally. Add Onions, and continue to saute. When
onions are transparent, add sausage, and continue to
saute. When the meats are cooked, add the brown gravy
and cook a few more minutes. Add the water -- You need
to add an *equal* amount of water as you are using
rice. 5 Cups, in this case. (Usually the rice is
measured by the pound, in which case you would pour
into a bowl and add that amount of water). Allow the
water to heat, then turn off the heat and cover. Allow
the grease to rise to the top. Skim off the grease
with a large spoon. Conserve the grease. After
skimming the grease, add an amount of water equal to
the amount of grease to replace the liquid lost. Bring
to almost boiling, and add your seasonings. You can
use whatever seasonings you want, but the key is that
it should be saltier and hotter now than you want the
finished product. Heat the spices a few minutes, and
taste. Add more spices until you are happy with the
outcome. At this point you can add the shallots. (We
save the greens until now, since they float, and they
would be in the way of tasting the spices). One
optional step is to add a small amount of Kitchen
Bouquet to give the Jambalaya a rich brown color.
Bring to a rolling boil. Add the rice all at once and
stir. Continue with high heat and stirring often until
the mixture becomes milky with the rice. Reduce the
heat slightly, and cover. Now you only want to open
and stir the rice occasionally, as the rice is
steaming. When removing the cover, do not allow the
water to drip back into the pot. Wipe the lid before
returning the lid to the pot. Stir quickly, but be
sure to scrape the bottom to prevent sticking. This is
really the tricky part... As the liquid drys up, you
need to reduce the heat even further and allow the
rice to finish steaming. Stir every few minutes,
scraping bottom. The Jambalaya is finished when the
rice is tender and "done."

This recipe can be increased or reduced
proportionally. The first time I made it I used 2
pounds of rice. The second time used 35 pounds!



- - - - - - - - - - - - - - - - - -