Tee Wayne's Pork Backbone Sausage Jambalaya

6 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Intermediate
4.2/5 (6)
Tee Wayne's Pork Backbone Sausage Jambalaya
In Memory of Joseph Wayne ‘Tee Wayne’ Abshire - Wayne Abshire, Vice President of the Jambalaya Festival in Gonzales, gave us his very own prize-winning Pork Backbone Sausage Jambalaya recipe. This authentic Louisiana jambalaya features tender pork backbone, smoked sausage, and perfectly seasoned rice for a true taste of Cajun tradition.

Ingredients

6 servings
  • 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

Step-by-Step Instructions

  1. Add oil to a large heavy-bottomed pot and fry pork backbone over medium-high heat until the oil clears up, about 10-15 minutes. Add sausage and continue frying until oil clears again, another 5-10 minutes. Drain excess oil from pot.
  2. Add onions and remaining seasonings (salt, granulated garlic, black pepper, red pepper, and Accent) on low heat and cook until the onions become clear and translucent, about 5-8 minutes. Add the 6 cups of water and bring to a boil.
  3. Skim grease off the top with a spoon or paper towel and finish seasoning to taste, adjusting salt, black pepper, and red pepper as needed.
  4. Bring jambalaya to a rolling boil and add rice, stirring to distribute evenly.
  5. Stir continuously for 7 minutes to prevent sticking, then lower heat to the lowest setting and cover pot for 10 minutes.
  6. Run a spoon or spatula to the bottom of the pot to check for sticking, add a small amount of water if needed, then cover for 20 minutes. Flip the jambalaya by turning sections over with a large spoon to distribute the crusty bottom throughout. Serve hot.

Common Problems and Solutions

Q: Why is my jambalaya mushy or sticky?

A: You're likely stirring too much after the initial 7 minutes. Once you lower the heat and cover, resist the urge to stir frequently. Also make sure you're using a true rolling boil before adding the rice, and that your heat is at the absolute lowest setting during the covered cooking time.

Q: Why did my rice burn on the bottom?

A: The heat may be too high during the covered cooking phase. Use your lowest burner setting, and when you 'run water to bottom of pot,' you're checking for sticking and adding a small amount of water if needed. That crusty bottom (gratons) is desirable, but it shouldn't be black or bitter.

Q: Can I use boneless pork instead of backbone?

A: You can use pork shoulder or Boston butt cut into chunks, but you'll lose some of the authentic flavor and richness that the bones provide. If using boneless, you may want to add a bit of chicken or pork stock in place of some of the water.

Tips and Techniques

The technique of frying the pork and sausage until the oil ‘clears up’ is key—this means the proteins have released their moisture and are developing good color. Don’t rush this step. Also, achieving the perfect gratons (crusty bits on the bottom) is a mark of great jambalaya, so don’t be afraid of a little crust—just don’t let it burn.

Ingredient Substitutions

  • pork backbone: pork shoulder or Boston butt, cut into 2-inch chunks
  • smoked sausage: andouille sausage or kielbasa
  • Accent (MSG): an additional 1/2 tsp salt or a dash of soy sauce
  • vegetable oil: bacon grease or lard

Equipment Needed

  • Large heavy-bottomed pot or Dutch oven (at least 6-quart capacity)
  • Long-handled spoon for stirring
  • Ladle or large spoon for skimming grease

Historical Context

The Jambalaya Festival in Gonzales, Louisiana (the Jambalaya Capital of the World) has been celebrating this iconic Cajun dish since 1968. Using pork backbone is a traditional technique passed down through generations of Cajun cooks who valued using every part of the animal and understood how bones add depth to one-pot rice dishes.