Directions: |
Directions:Put your sliced smoked sausage in your black iron pot and fry it down until its brown (medium high heat...you only want enough heat to fry everything down…don’t cook with the fire to high). When the sausage is browned, remove & set aside. Add the cubed pork, and cook down until browned. Remove the pork from the pot and put it in the container with the cooked sausage. Add the onions and bellpeppers and cook until wilted. Add the pork and sausage back to the pot along with; 2 cans of beef gravy, one can of rotel, one half bottle of tiger sauce, one half bottle of Worchester sauce and the water.
Get the mixture to a simmer and remove all of the grease that comes to the top. Season the mixture to taste, (you want it a little salty and a little pepper before you add the rice) After the grease is removed and your seasoning is correct add the parsley to the mixture.
Get the mixture to a good boil and add the rice. Keep stirring the rice for about 5 minutes, then add the cover to the pot and reduce the heat to low. Allow it to cook for 15 minutes, remove the cover (don’t let any of the water on the cover get back into the pot) and stir. If it looks like it is sticking and burning on the bottom of the pot….reduce the heat a little more. Let it cook another 15 minutes and stir it again making sure you don’t put the moisture on the cover back into the pot. Let it cook for another 15 minutes, stir it again….the Jambalaya should be cooked at this time. Enjoy….. |
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