Jambalaya 10

1/2 to 1 cup oil
3 cups onions, coarsely chopped
1/2 cup bell peppers, chopped
1/2 cup celery
1/4 cup green onions, chopped
1/4 cup parsley, chopped
4 to 5 pods garlic, chopped
Fresh mushrooms, chopped
1 pound sausage, diced
1 pound salt meat, diced
1 pound Boston butt, diced
Worcestershire sauce, to taste
Tabasco sauce to taste
Konriko's seasoning, to taste
Salt, to taste
3 cups Uncle Ben's Original Rice

Preheat: oven to 275F. In black iron Dutch oven, heat 1/2 to 1 cup oil; add unions and brown until dark brown, stirring constantly, approximately 30 to 40 minutes. Add bell peppers, celery, green onions, parsley and garlic. Saute approximately 5 minutes. Add meat and cook until brown, adding a little oil if needed. Cook down until very little liquid is left. Gravy should be brown. Season mixture with Worcestershire sauce, Tabasco sauce, Konriko's and salt, using more than normal, as rice will absorb it. Add 3 cups rice and 6 cups water. Increase heat and bring to boil. Stir once. Cover and place in preheated 275F oven for 45 minutes, or until rice is done. Do not uncover during initial 45 minutes.

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Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana