Submitted by Tee Wayne Abshire St. Amant, LA
on Saturday, March 18, 2006
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Makes:
6 servings
Prep Time:
10 minutes
Cook Time:
1 hour, 0 minutes
Ready In:
1 hour, 10 minutes
Wayne Abshire, Vice President of the Jambalaya Festival in Gonzales, gave us his very own Jambalaya recipe.
Ingredients
3 cups rice
2.5 pounds pork backbone
1.5 pounds smoked sausage
1 pound 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
Add oil to pot and fry pork until the oil clears up. Add sausage. Fry sausage till oil clears again and remove oil.
Add oinions and seasoning on low flame and cook until the onions become clear. Add water and bring to boil. Skim grease off the top with spoon (I sometimes use paper towels) and finish seasoning to taste.
Bring jambalaya to rolling boil and add rice. Stir for 7 minutes and lower fire to lowest setting and cover for 10 minuters. Run water to bottom of pot and cover for 20 minutes. Flip and serve.
