Tee Wayne’s Jambalaya

2006-03-18
  • Yield : 6
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:10 h
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Wayne Abshire, Vice President of the Jambalaya Festival in Gonzales, gave us his very own Jambalaya recipe.

Ingredients

  • 3 cups rice
  • 2.5 lbs pork backbone
  • 1.5 lbs smoked sausage
  • 1 lbs yellow onions
  • 6 cups water
  • 2 tbsp salt
  • 1 tbsp granulated garlic
  • fine black pepper to taste
  • red pepper to taste
  • 1 tsp Accent
  • 0.5 cups vegetable oil

Directions

Step 1

Add oil to pot and fry pork until the oil clears up. Add sausage and fry until oil clears again. Drain oil.

Step 2

Add onions and seasoning on low heat and cook until the onions become clear. Add water and bring to boil.

Step 3

Skim grease off the top with a spoon or paper towel and finish seasoning to taste.

Step 4

Bring jambalaya to rolling boil and add rice.

Step 5

Stir for 7 minutes and lower heat to lowest setting and cover for 10 minutes.

Step 6

Run water to bottom of pot and cover for 20 minutes. Flip and serve.

Recipe Type:

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St. Amant, Louisiana Louisiana
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