Dutch Oven Jambalaya
1/4 cup Crisco or bacon drippings
3 pounds cubed pork
2 pounds sliced Andouille(can use Polish Sausage or other Sausage)
2 cups onions, chopped
2 cups celery, chopped
1 cup bell pepper, chopped
1/2 cup garlic, diced
8 cups beef or chicken stock
2 cups mushroom, sliced
1 cup green onion, sliced
1/2 cup parsley, chopped
4-5 cups long grain white rice, or use your favorite
Salt and pepper to taste
Louisiana hot sauce to taste (about 2 tsp)
In a 8-quart Dutch oven (12 inch deep), heat Crisco or bacon drippings over
medium-high heat on cooker(12 charcoal briquettes on bottom only). Sauté cubed
pork until dark brown on all sides and some pieces are sticking to the bottom of
the pot, approximately 30 minutes. This is very important as the brown color of
jambalaya is derived from the color of the meat. Add andouille and sauté an
additional 10-15 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. Add
vegetables and sauté until all vegetables are well caramelized. Be 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 (6-8 briquettes on bottom). Cook 15
minutes for flavors to develop. Add mushrooms, green onions and parsley. Season
to taste using salt, pepper and Louisiana Gold hot sauce. I suggest that you
slightly over-season since the rice tends to require a little extra seasoning.
Add rice, cover and simmer (6-8 briquettes on bottom, 10-12 briquettes on top).
Cook rice 30-45 minutes, stirring frequently. Serve with French bread. Serves
8-10
1/4 cup Crisco or bacon drippings
3 pounds cubed pork
2 pounds sliced Andouille(can use Polish Sausage or other Sausage)
2 cups onions, chopped
2 cups celery, chopped
1 cup bell pepper, chopped
1/2 cup garlic, diced
8 cups beef or chicken stock
2 cups mushroom, sliced
1 cup green onion, sliced
1/2 cup parsley, chopped
4-5 cups long grain white rice, or use your favorite
Salt and pepper to taste
Louisiana hot sauce to taste (about 2 tsp)
In a 8-quart Dutch oven (12 inch deep), heat Crisco or bacon drippings over
medium-high heat on cooker(12 charcoal briquettes on bottom only). Sauté cubed
pork until dark brown on all sides and some pieces are sticking to the bottom of
the pot, approximately 30 minutes. This is very important as the brown color of
jambalaya is derived from the color of the meat. Add andouille and sauté an
additional 10-15 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. Add
vegetables and sauté until all vegetables are well caramelized. Be 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 (6-8 briquettes on bottom). Cook 15
minutes for flavors to develop. Add mushrooms, green onions and parsley. Season
to taste using salt, pepper and Louisiana Gold hot sauce. I suggest that you
slightly over-season since the rice tends to require a little extra seasoning.
Add rice, cover and simmer (6-8 briquettes on bottom, 10-12 briquettes on top).
Cook rice 30-45 minutes, stirring frequently. Serve with French bread. Serves
8-10