INGREDIENTS

INSTRUCTIONS

SEASONINGS
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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