Chef John Folse's Pork and Sausage Jambalaya

1/4 cup Crisco® 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

Serves: 10 Prep Time: 1 Hour 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 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.