Sausage and Pork Jambalaya
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Description: Made from pork butt, sausage, and brown gravy from Recipe Source.
RecipeSource: Sausage And Pork Jambalaya RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * 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 Water -----SEASONINGS----- Salt 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 the
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