Doc Camel’s Pork and Sausage Jambalaya2005-10-27
- Course: Main Dishes
- Yield : 75 - 100
- Servings : 75 - 100
- Prep Time : 45m
- Cook Time : 2:0 h
- Ready In : 2:45 h
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Note that this recipe is prepared to feed the masses at large family reunions, vendors street fairs, school events, food festivals and political gatherings. Kaplan, LA, in the year 2005, celebrated its first Cajun Food Festival. All types of fun Cajun foods were served. Make plans to attend in April/May. Dance to many of the great local Cajun Bands, including Wayne Toups.
- 15 pounds pork meat, cut 2x2
- 2 pounds smoked sausage, cut narrow
- 4 pounds Toro long grain Falcon rice
- 3 pounds onions, diced
- 2 pounds bell peppers, diced
- 1/2 pound celery, diced
- 1/2 gallon onion tops, chopped
- 1/2 gallon parsley, chopped
- 1/10 box salt
- 1 tbsp level tablespoon Cayenne red pepper
- 1/4 small bottle kitchen bouquet if needed for color
- 1 quart hog lard
- 1 large spoon or spatula with holes
- 1 large cast iron cauldron or heavy gauge pot
Add 1 quart of hog lard in a large black pot with 3/4 heat with 1/2 of meat in pot and fry until meat is cooked (meat is light). Stir occasionally the bottom of the pot to keep from sticking and remove from pot.
Strain the meat so as to be grease free. Place meat in a box with paper to absorb excess oil and grease. Do the next 1/2 batch of meat. Remove.
Put sausage in the pot last and separate; turn fire off, sausage will cook.
Let the oil/grease settle down so as that all meat is at the bottom of pot. Remove all grease keeping a small amount of meat at bottom of pot.
Fire up to 3/4 power; add the onions, bell peppers, and celery, stirring not to burn. Do not allow the veggies to stick at the bottom.
When onions are soft and clear and sautéd, add 2 volumes of water. To measure water, put 4 lbs. of rice in pot or container, add 2 times volume of water to volume of rice.
Bring pot to a boil for 5 minutes, then add all meat and seasonings. Bring to a boil for 5 minutes. Add the 4 lbs. of rice and boil for about 10 minutes, stirring the bottom of pot keeping rice off bottom.
After 10 minutes lower heat. Continue stirring for 5 minutes bottom to top and top to bottom, rice should be soft and cooked, taste rice for hardness.
Place cover over pot when water is gone. Stir bottom to top, top to bottom adding onion tops & parsley. Cover pot and cut fire.
Note! Spoon and scrape the bottom of pot.