"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Jambalaya Recipe

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This recipe for Jambalaya, by , is from Mama Carolyn's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ken Sharp


4 large yellow onions - diced
2 large bell pepper (green) - diced
1 bunch green onions - green tops chopped into ⅛ pieces
5 garlic cloves, chopped
6 T kitchen bouquet
3 T worcestershire sauce
4 T tabasco sauce
5 cups Mahatma X Long grain rice
7 lbs boneless chicken or pork (pork cheek or pork roast)
4 lbs pork smoked sausage - sliced (Manda is the best to use)
To taste: salt, pepper Tony's Chachere

Over a burner, in a large cast iron pot or heavy pot, brown the sausage. Remove the sausage from the pot and drain on paper towels.
Season the pork with salt, pepper, garlic powder and Tony's Brown pork in the grease from the sausage. Remove the pork and drain on paper towels.
Saute yellow onions until translucent in the grease from the sausage and pork.
Add bell peppers, green onion and garlic.
Return meats to the pot and stir for 20 minutes.
Add kitchen bouquet (for desired color), worcestershire and hot sauce.
Add 10 cups of water and add salt, pepper and Tony's to taste. Actually taste to water to see if you have sufficient seasoning.
Bring water to a rolling boil then add the rice.
Stir constantly for 5 minutes
Turn down the fire to low and put lid on pot.
Do Not Remove the lid!! Let simmer for 20 min.
Cut off fire and let sit for 5 minutes.

Number Of Servings:
Number Of Servings:
10-15 people
Personal Notes:
Personal Notes:
Ken Sharp is the "King of Jambalaya"! The secret to a Great pot of jambalaya is to drink lots of beer during the cooking process. When cooking is complete down some Crown!




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