Pork and Sausage Jambalaya (4 Gallon Recipe)

This is an Acadian or Cajun Jambalaya recipe, not a Creole Jambalaya recipe ... if you don't know the difference then you might be in the wrong place :-)

This is my recipe for my 4 gallon pot-bellied cast iron pot, adjust amounts for your pot. Jambalaya *always* tastes better if cooked in a well seasoned cast iron pot -- although if you don't have one handy it'll still turn out pretty darn good :-)

Pork and Sausage Jambalaya (4 Gallons):

Ingredients:
5 lbs Smoked Pork Sausage
2 Boston Butts (or 10 lbs pork total)
5 lbs Rice
4 lbs Onion
3 Bell Peppers
2 Celery Stalks
3 tbs Minced Garlic
7 Chicken Bouillon Cubes (or use Better Than Bullion base)
18 cups Water
1 Stalk Green Onion, Diced

Procedure:
1. Cut the pork and sausage into large bite sized pieces, everyone likes getting big pieces of meat and they will shrink as they lose water when cooked. Dice the onions, bell peppers, and celery.

2. Brown the sausage over medium-high heat until browned. Remove the sausage from the pot and set aside until much later - you want your Jambalaya to taste like pork and not like pork sausage, and you don't want to boil all of the flavor out of your sausage either.

3. Next, season and cook the pork over medium-high heat until well browned - this is where the brown color of your jambalaya will come from. I don't remove my pork from the pot after it's browned, some people do.

4. Next, add in and season and cook the onions, bell peppers, celery, and garlic over medium heat. Cook until the onions are browned thoroughly or "caramelized". Be sure to stir the onions regularly so that they do not burn.

5. Add the water and the bouillon cubes. Bring to a boil, reduce and simmer for about 30 minutes or until the pork is tender. Season the water and taste for seasoning with a spoon. The water should taste slightly salty (remember you add rice to the water, so the water should taste slightly over-seasoned).

6. Bring the water back to a boil. Stir in your sausage, then stir in rice and continue stirring for 3-4 minutes. Cover the pot and lower the heat to low. Cook for 30 minutes without removing the cover. After 30 minutes, turn off the heat, remove the cover, add diced green onions and stir the rice. At this point, the rice should be cooked. Cover again and let sit for 10 minutes before serving.

Note: You can change the pork to chicken to make a Chicken and Sausage Jambalaya

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