PERFECT RICE JAMBALAYA Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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 |
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Number Of
Servings: |
Number Of
Servings:20 |
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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