Shelly's Recipe

PORK AND SAUSAGE JAMBALAYA

Category: Casseroles - Pork

1/4 cup vegetable shortening or bacon drippings
3 lbs pork, cubed
2 lbs andouille or smoked sausage, sliced
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 mushrooms, sliced
1 cup green onions, sliced
1/2 cup parsley, chopped
Salt and cayenne pepper
Louisiana hot sauce
5 cups long-grained rice

In a 7-quart cast iron Dutch oven, heat shortening or bacon drippings over medium-high heat. 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 stir fry 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. Continue cooking until all vegetables are well caramelized. However, be very careful, as vegetables will tend to scorch.

Add beef or chicken stock, bring to a rolling boil and reduce heat to simmer. Cook ingredients in stock approximately 15 minutes for flavors to develop. Add mushrooms, green onions and parsley. Season to taste using salt, pepper and Louisiana Gold hot sauce.

Slightly over-season because the rice tends to require a little extra seasoning. Add rice, reduce heat to very low, cover and cook 30-45 minutes, stirring at 15-minute intervals. Do not uncover except to stir. Serves 10