*  Exported from  MasterCook  *
                         SAUSAGE AND PORK JAMBALAYA
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pork                             Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Pork Butt, cubed
    3       lb           Sausage, sliced
    1       cn           Franco-American Brown Gravy
    2                    Onions diced
    1                    Bunch Shallots diced
    5       c            Rice
                         Cayenne pepper
                         Tiger sauce
                         Hot sauce
                         Tony’s Chachere’s Seasoning
                         Kitchen Bouquet
   Contributed to the echo by: Stephen Brown This recipe
   for Jambalaya comes from my father-in-law, who won the
   Oak Alley Jambalaya cooking contest with it twice.
   Even this transplanted Yankee has had good luck with
   it. Sausage & Pork Jambalaya
   Brown the pork in a large pot with a small amount of
   water on the bottom to prevent sticking. Cover, stir
   occasionally. Add Onions, and continue to saute. When
   onions are transparent, add sausage, and continue to
   saute. When the meats are cooked, add the brown gravy
   and cook a few more minutes. Add the water -- You need
   to add an *equal* amount of water as you are using
   rice. 5 Cups, in this case. (Usually the rice is
   measured by the pound, in which case you would pour
   into a bowl and add that amount of water). Allow the
   water to heat, then turn off the heat and cover. Allow
   the grease to rise to the top. Skim off the grease
   with a large spoon. Conserve the grease. After
   skimming the grease, add an amount of water equal to
   the amount of grease to replace the liquid lost. Bring
   to almost boiling, and add your seasonings. You can
   use whatever seasonings you want, but the key is that
   it should be saltier and hotter now than you want the
   finished product. Heat the spices a few minutes, and
   taste. Add more spices until you are happy with the
   outcome. At this point you can add the shallots. (We
   save the greens until now, since they float, and they
   would be in the way of tasting the spices). One
   optional step is to add a small amount of Kitchen
   Bouquet to give the Jambalaya a rich brown color.
   Bring to a rolling boil. Add the rice all at once and
   stir. Continue with high heat and stirring often until
   the mixture becomes milky with the rice. Reduce the
   heat slightly, and cover. Now you only want to open
   and stir the rice occasionally, as the rice is
   steaming. When removing the cover, do not allow the
   water to drip back into the pot. Wipe the lid before
   returning the lid to the pot. Stir quickly, but be
   sure to scrape the bottom to prevent sticking. This is
   really the tricky part... As the liquid drys up, you
   need to reduce the heat even further and allow the
   rice to finish steaming. Stir every few minutes,
   scraping bottom. The Jambalaya is finished when the
   rice is tender and “done.”
   This recipe can be increased or reduced
   proportionally. The first time I made it I used 2
   pounds of rice. The second time used 35 pounds!
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