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  • #10029

    Cajun Jambalaya

    Serves 30

    5 lbs. pork sausage, sliced into 3/4-inch slices
    5 lbs. Boston butt pork roast, de-boned and trimmed of extra fat, cut
    into 11/2-inch cubes
    4 large yellow onions, diced
    4 bunches green onions, diced (save some green tops for garnish)
    3 large bell peppers, diced
    4 ribs celery, diced
    2 Tablespoons cayenne pepper or hot sauce
    4 Tablespoons granulated garlic
    2 Tablespoons black pepper
    Salt per instructions
    5 lbs. Uncle Ben’s converted rice, save cooking instructions on box
    Water (For amount, see instructions on box of rice.)

    Use a No. 12 (quarts) cast-iron pot. Brown sausage slices in pot and
    pour off grease. Remove sausage from pot. Cook Boston butt in same
    pot until almost cooked, approximately 45 minutes. Remove meat,
    leaving about half of the grease in the pot. Add onions, green

    approximately 30 minutes. Return sausage and pork to pot, along with
    cayenne pepper or hot sauce, garlic and black pepper. Cook until the
    pork is fully cooked, approximately 30 minutes. Add water to
    cast-iron pot with sausage and pork. To determine amount of water to
    add to the pot, use cooking instructions on box of rice. Bring water
    to a rolling boil and add enough salt to give the mixture a briny
    taste. Taste and add more pepper or other seasonings, if needed. Add
    rice to pot while stirring. Reduce to low heat (per box instructions)
    and cook until done, about 1 hour. Let jambalaya sit for 30 minutes
    after pot is turned off. Add green onion tops for garnish and turn
    jambalaya before serving.

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