INGREDIENTS

INSTRUCTIONS

Contributed to the echo by: Stephen Brown This recipe for Jambalaya
comes from my father-in-law, who won the Oak Alley Jambalaya cooking
contest with it twice. Even this transplanted Yankee has had good  luck
with it. Sausage & Pork Jambalaya  Brown the pork in a large pot with a
small amount of water on the  bottom to prevent sticking. Cover, stir
occasionally. Add Onions, and  continue to saute. When onions are
transparent, add sausage, and  continue to saute. When the meats are
cooked, add the brown gravy and  cook a few more minutes. Add the water
-- You need to add an equal  amount of water as you are using rice. 5
Cups, in this case. (Usually  the rice is measured by the pound, in
which case you would pour into  a bowl and add that amount of water).
Allow the water to heat, then  turn off the heat and cover. Allow the
grease to rise to the top.  Skim off the grease with a large spoon.
Conserve the grease. After  skimming the grease, add an amount of water
equal to the amount of  grease to replace the liquid lost. Bring to
almost boiling, and add  your seasonings. You can use whatever
seasonings you want, but the  key is that it should be saltier and
hotter now than you want the  finished product. Heat the spices a few
minutes, and taste. Add more  spices until you are happy with the
outcome. At this point you can  add the shallots. (We save the greens
until now, since they float,  and they would be in the way of tasting
the spices). One optional  step is to add a small amount of Kitchen
Bouquet to give the  Jambalaya a rich brown color. Bring to a rolling
boil. Add the rice  all at once and stir. Continue with high heat and
stirring often  until the mixture becomes milky with the rice. Reduce
the heat  slightly, and cover. Now you only want to open and stir the
rice  occasionally, as the rice is steaming. When removing the cover,
do  not allow the water to drip back into the pot. Wipe the lid before
returning the lid to the pot. Stir quickly, but be sure to scrape the
bottom to prevent sticking. This is really the tricky part... As the
liquid drys up, you need to reduce the heat even further and allow  the
rice to finish steaming. Stir every few minutes, scraping bottom.  The
Jambalaya is finished when the rice is tender and "done."  This recipe
can be increased or reduced proportionally. The first  time I made it I
used 2 pounds of rice. The second time used 35  pounds!  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1550
Calories From Fat: 728
Total Fat: 105g
Cholesterol: 491.8mg
Sodium: 2746.1mg
Potassium: 3402.9mg
Carbohydrates: 154.9g
Fiber: 1.1g
Sugar: 2.6g
Protein: 113.1g