Tee Wayne’s Pork Backbone Sausage Jambalaya2006-03-18
- Course: Main Dishes
- Yield : 6
- Servings : 6
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
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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.
- 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
Add oil to pot and fry pork until the oil clears up. Add sausage and fry until oil clears again. Drain oil.
Add onions and seasoning on low heat and cook until the onions become clear. Add water and bring to boil.
Skim grease off the top with a spoon or paper towel and finish seasoning to taste.
Bring jambalaya to rolling boil and add rice.
Stir for 7 minutes and lower heat to lowest setting and cover for 10 minutes.
Run water to bottom of pot and cover for 20 minutes. Flip and serve.