Bobby’s Authentic South La Jambalaya

Supplies/Ingredients:

Lg black cast iron pot w/ lid; lg spoon/small paddle and whisk

1lg hen

1-2 lbs hot sausage (cut in ¼” slices)

1-2 lbs pork (cut into bite-sized cubes)

2 lg onions (chopped)

2 bell peppers (chopped)

3-4 celery stalks (chopped)

6 cups uncooked rice

1 cup oil and 1 ½ cup flour for roux

Seasonings: salt, black and red pepper, garlic powder, Worcestershire and Tabasco sauce

• Pressure cook or boil until tender—set aside to cool and later debone and save stock


• Chop vegs and slice sausage and pork


• Brown sausage and port in cast iron pot w/ sm amt of oil and set aside on paper towels to absorb grease


• Add cup of oil to pot and turn heat up to near med-high; once it’s hot and 1 ½ cups of flour and whisk until roux is dark and consistency of runny peanut butter


• Turn heat down to medium and add vegs, stir and sauté until soft/translucent


• Continue stirring as you gradually add 12-13 cups of stock you saved from cooking the hen


• Season to taste w/ above listed ingredients (light on the garlic and heavy on the Worcestershire sauce) and remember that rice will absorb spices, so slightly over-season


• Add pork and sausage and allow mixture to simmer 15-20 minutes


• Add uncooked rice (6 cups or ½ amt of liquid you have used) to mixture and adjust heat to point where rice is bubbling up to top of mixture


• Continue stirring frequently to ensure rice stick/burn at bottom of pot


• Once liquid is almost all absorbed, add hen to mixture and stir


• When liquid is all absorbed placed lid on pot and then remove from heat---*no more stirring beyond this point—we’re steaming the rice now!


• Wait 5 min—quickly remove lid and fold over jambalaya and re-cover


• Wait another 10 min and repeat this process—if all rice is not fully cooked yet, re-cover and wait another 10 min and repeat the process…..


• Best served w/ white bread, potato salad, seasoned white beans and plenty of liquid refreshments of your choosing