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Pork and Smoked Sausage Jambalaya for a Crowd Recipe

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This recipe for Pork and Smoked Sausage Jambalaya for a Crowd, 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.

Contributor:  
Contributor:  
Jon Chiquet
Added: Tuesday, October 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
15 lbs. long grain rice
water---2 parts water to 1 part rice
20 lbs. Boston butt-- deboned and cubed
15 lbs. good quality smoked sausage
1 lb. bacon -- cut small
10 lbs. onions -- chopped
2 lbs. bell peppers -- chopped
1/2 gallon zip-lock bag green onions
1 small bottle Crystal hot sauce
3 heads garlic
1 oz. oregano
3/4 cup parsley
salt and black pepper to taste

Directions:
Directions:
Fry the pork butt hard and fast until water from the meat steams off. Add the sausage and bacon and fry with the pork. Add the onions and let simmer until onions are clear and almost soft. Add the rest of the seasonings with a little water, enough to make a gravy. Let cook on a medium fire for 20 -30 minutes. Add the water for the rice. Bring this to a hard boil for 10 minutes. Add rice. Bring this to a slow boil, stirring enough to keep from sticking. Cover and cook on low heat until rice is cooked.

Number Of Servings:
Number Of Servings:
125
Preparation Time:
Preparation Time:
about 2 hours

 

 

 

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