Chef John Folse's Pork and Sausage Jambalaya
- Recipe created by FabFood on Jul 23, 2007
- Permalink: http://sheknows.com/recipes/chef-john-folse-s-pork-and-sausage-jambalaya
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Recipe for Chef John Folse's Pork and Sausage Jambalaya. Chef Folse shares is traditional Cajun Pork and Sausage Jambalaya recipe as part of a Superbowl party plan.
Ingredients
- 1/4 cup vegetable shortening or bacon drippings
- 3 pounds pork, cubed
- 2 pounds andouille sausage, sliced*
- 2 cups onions, chopped
- 2 cups celery, chopped
- 1 cup bell pepper, chopped
- 1/2 cup garlic, diced
- 8 cups beef or chicken stock
- 2 cups mushrooms, sliced
- 1 cup green onions, sliced
- 1/2 cup parsley, chopped
- salt and cayenne pepper
- Louisiana hot sauce
- 5 cups long-grained rice
- *or your favorite smoked sausage
Directions
- Prep Time: 1 Hour
- In a 7-quart cast iron Dutch oven, heat shortening 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 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 hot sauce.
- Chef Folse suggests that you slightly over-season because 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.
