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  1. #1
    Join Date
    Jan 2011
    Location
    Lake Charles,LA
    Posts
    17

    Default Cajun Pork and Sausage Jambalaya

    It is best cooked a good size dutch oven... This recipe calls for Pork and Sausage... You can sub other meats in it... Also you want your meat and veggies to sorta stick to your pot, it is part of the process... Just be sure and add some ice cubes to free up wha sticks... I will try to make this very easy to understand...
    1 pound smoked pork sausage
    2 pounds pork meat, cubed
    3 1/2 cups rice, uncooked
    1 cup onion, chopped
    1/2 cup bell pepper, chopped
    1/2 cup celery, finely chopped
    2 cloves garlic, finely chopped
    Seasoning to taste
    1/4 cup vegetable oil
    1/2 cup green onion, chopped
    1/2 cup parsley, chopped
    1 teaspoon Tabasco sauce
    1/4 teaspoon sage
    6 cups water
    Season meat the day before cooking and refrigerate. In heavy pot using 1/4 cup vegetable oil, cook meat until dark brown. Add sugar, if it doesn't brown well. Add onions, bell pepper, celery and garlic. When vegetables are sauteed, add water and cook until meat is very tender... When meat is very tender, you only want about 1 cup of liquid n pot... Add water rice, green onions and parsley, bring to boil stirring some, put lid on... Cook on low heat for about 25 to 30 minutes with the cover on as tight as possible... Until rice is done... You may stir occasionally...

    The darker the color is the more tastier it will be... Mine always turns out very dark... I will be making another one soon and will post my pics...

    Downhere when we cook this we always make a Potatoe Salad to go on the side...

    cest e bon

  2. #2
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    Sounds good.
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Pretty close to how I make mine. I like to add some bacon, andouille and chicken thigh meat. I have always used thyme and marjoram, but never sage. I'll have to try it.

    The fella that taught me how to make it bears the last name of Richard (Ree shard'), so I always figured it was authentic.

    I see a lot of stuff that looks more like etouffe being called jambalaya, even being sold as such commercially.

    Thanks for Sharing, and please take some pix for folks to look at when you make your next pot.


  4. #4
    Join Date
    Jan 2011
    Location
    Lake Charles,LA
    Posts
    17

    Default

    Yes, Reee Shard iz very much cajun... I will git some picz...

  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

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