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This recipe for PERFECT RICE JAMBALAYA, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Steve McNemar
Added: Tuesday, August 11, 2009


1 whole fryer
2 lbs sausage-either Richards or Smokey Hollow Beef
If you use Richards or a pork sausage-brown it long enough to separate the grease and paper towel off
1 lb pork butt cut into bite size pieces
1 lb shrimp or crawfish
2 large onions
2 large bell peppers
4 stalks of celery
5 table spoons minced garlic
1 bunch green onion
4 boxes Zatarains Jambalaya mix with the seasoning removed-have to open gently-remove and discard the seasoning and empty the rice in a bowl for later-all you want is the rice
Cajun Seasoning
White pepper
6 cups hot water

finely chop the vegetables and cut the pork butt into bite size pieces
Boil your fryer for an hour in seasoned water-remove set under cold running water and debone
Brown the pork butt and season with white pepper-set aside and paper towel off fat
Brown the sausage and towel off the fat if using pork sausage
Saute the veggies in a 12 quart cast iron pot-it should be just small enough to fit into the oven
Season the veggies with Cajun seasoning and white pepper-just enough to give it a little kick
Once the veggies are reduced by half-add about 5.5-6 cups of hot water-start with 5 then eye it after the next step
bring water and veggies to a boil
add the rice-season again and bring back to a boil
add your meat and stir it well into the rice
add the seafood just to the top layer so you can get that "ooh" thing going on when you lift the top
make sure your water just covers your contents
bake at 350 for 1 hour to 1:15

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I have been making this crowd pleaser for over 20 years and the rice has been perfect every time
Parboiled rice could probably be substituted but I stick with what works.




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