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Print this Recipe    Jambalaya 06

Pork and Sausage Jambalaya

2 pounds cubed pork
1 pound sliced andouille (sausage)
1/4 cup Crisco or bacon drippings
2 cups chopped onions
2 cups chopped celery
1 cup chopped bell pepper
1/4 cup diced garlic
7 cups beef or chicken stock
2 cups sliced mushrooms
1 cup sliced green onions
1/2 cup chopped parsley
salt and cayenne pepper to taste
dash of Louisiana Gold Pepper Sauce
4 cups Uncle Ben's Long Grain Rice

In a two gallon dutch oven, heat Crisco or bacon drippings over
medium high heat. Saute cubed pork until dark brown on all sides
and some pieces are sticking to the bottom of the pot, approximately
thirty minutes. This is very important as the brown color of
jambalaya is derived from the color of the meat. Add andouille
and stir fry an additional ten to fifteen minutes. Tilt the pot
to one side and ladle out all oil, except for one large cooking
spoon. Add onions, celery, bell pepper and garlic. Continue
cooking until all vegetables are well caramelized, however, be very
careful as vegetables will tend to scorch since the pot is so hot.
Add beef stock, bring to a rolling boil and reduce heat to simmer.

Cook all ingredients in stock approximately fifteen minutes for
flavors to develop. Add mushrooms, green onions and parsley.
Season to taste using salt and cayenne pepper and Louisiana Gold.
I suggest that you slightly over- season since the rice tends to
require a little extra seasoning. Add rice, reduce heat to very
low and allow to cook thirty to forty-five minutes, stirring at
fifteen minute intervals.

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