Tee Wayne’s Pork Backbone Sausage Jambalaya

  • Yield : 6
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:10 h
  • FavoriteLoadingAdd to Recipe Box

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


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:


Loading Facebook Comments ...
Average Rating

(4.2 / 5)

4.2 5 6
Rate this recipe

6 people rated this recipe


about us    blog    contact us    cooking tips    heritage   
guestbook    privacy policy    recipes a-z    recipebox    register    submit a recipe!