Pork and Sausage Jambalaya
PREP TIME: 1 HourSERVES: 10
Jambalaya has become the most famous rice dish in America. The origin of this dish cannot be disputed. When the early Spanish settlers came to New Orleans in the early 1700s, they brought with them the recipe for their famous paella. Since the ingredients for paella were not to be found in South Louisiana, their recipe was quickly adapted to the products at hand. Oysters and crawfish replaced clams and mussels in the recipe, while andouille took the place of ham. Because the main ingredient in the dish was rice, the dish was named "Jambon a la yaya." Yaya is the African word for rice, and there is no argument that the "black hand in the pot" had a tremendous influence on our jambalaya. Today, many variations of the dish are made with whatever ingredients are available. However, the most popular combination is pork, chicken and andouille.
INGREDIENTS:
3 pounds pork, cubed2 pounds andouille, sliced1/4 cup Crisco or bacon drippings2 cups onions, chopped2 cups celery, chopped1 cup bell pepper, chopped1/2 cup garlic, diced8 cups beef or chicken stock2 cups mushrooms, sliced1 cup green onions, sliced1/2 cup parsley, choppedsalt and cayenne pepperLouisiana Gold Pepper Sauce5 cups long grain rice
METHOD:In a 7-quart cast iron Dutch oven, heat Crisco or bacon drippings over medium-high heat. Sauté cubed pork until dark brown on all sides and some pieces are sticking to the bottom of the pot, approximately 30 minutes. This is very important as the brown color of jambalaya is derived from the color of the meat. Add andouille and stir fry an additional 10-15 minutes. Tilt the pot to one side and ladle out all oil, except for one large cooking spoon. Add onions, celery, bell pepper and garlic. Continue cooking until all vegetables are well caramelized. However, be very careful as vegetables will tend to scorch. Add beef or chicken stock, bring to a rolling boil and reduce heat to simmer. Cook all ingredients in stock approximately 15 minutes for flavors to develop. Add mushrooms, green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. I suggest that you slightly over-season since the rice tends to require a little extra seasoning. Add rice, reduce heat to very low, cover and cook 30-45 minutes, stirring at 15 minute intervals. Do not uncover except to stir.
3 pounds pork, cubed2 pounds andouille, sliced1/4 cup Crisco or bacon drippings2 cups onions, chopped2 cups celery, chopped1 cup bell pepper, chopped1/2 cup garlic, diced8 cups beef or chicken stock2 cups mushrooms, sliced1 cup green onions, sliced1/2 cup parsley, choppedsalt and cayenne pepperLouisiana Gold Pepper Sauce5 cups long grain rice
METHOD:In a 7-quart cast iron Dutch oven, heat Crisco or bacon drippings over medium-high heat. Sauté cubed pork until dark brown on all sides and some pieces are sticking to the bottom of the pot, approximately 30 minutes. This is very important as the brown color of jambalaya is derived from the color of the meat. Add andouille and stir fry an additional 10-15 minutes. Tilt the pot to one side and ladle out all oil, except for one large cooking spoon. Add onions, celery, bell pepper and garlic. Continue cooking until all vegetables are well caramelized. However, be very careful as vegetables will tend to scorch. Add beef or chicken stock, bring to a rolling boil and reduce heat to simmer. Cook all ingredients in stock approximately 15 minutes for flavors to develop. Add mushrooms, green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. I suggest that you slightly over-season since the rice tends to require a little extra seasoning. Add rice, reduce heat to very low, cover and cook 30-45 minutes, stirring at 15 minute intervals. Do not uncover except to stir.
