SAUSAGE & PORK JAMBALAYA

      Title: SAUSAGE & PORK JAMBALAYA
  Categories: Pork, Soups
       Yield: 4 Servings
  
       2 lb Pork Butt, cubed
       3 lb Sausage, sliced
       1 cn Franco-American Brown Gravy
       2    Onions diced
       1    Bunch Shallots diced
       5 c  Rice
            Water
 
 MMMMM-------------------------SEASONINGS------------------------------
            Salt
            Cayenne pepper
            Tiger sauce
            Hot sauce
            Tony's Chachere's Seasoning
            Kitchen Bouquet
  
   Contributed to the echo by: Stephen Brown This recipe for Jambalaya
   comes from my father-in-law, who won the Oak Alley Jambalaya cooking
   contest with it twice. Even this transplanted Yankee has had good
   luck with it. Sausage & Pork Jambalaya
   
   Brown the pork in a large pot with a small amount of water on the
   bottom to prevent sticking. Cover, stir occasionally. Add Onions, and
   continue to saute. When onions are transparent, add sausage, and
   continue to saute. When the meats are cooked, add the brown gravy and
   cook a few more minutes. Add the water -- You need to add an *equal*
   amount of water as you are using rice. 5 Cups, in this case. (Usually
   the rice is measured by the pound, in which case you would pour into
   a bowl and add that amount of water). Allow the water to heat, then
   turn off the heat and cover. Allow the grease to rise to the top.
   Skim off the grease with a large spoon. Conserve the grease. After
   skimming the grease, add an amount of water equal to the amount of
   grease to replace the liquid lost. Bring to almost boiling, and add
   your seasonings. You can use whatever seasonings you want, but the
   key is that it should be saltier and hotter now than you want the
   finished product. Heat the spices a few minutes, and taste. Add more
   spices until you are happy with the outcome. At this point you can
   add the shallots. (We save the greens until now, since they float,
   and they would be in the way of tasting the spices). One optional
   step is to add a small amount of Kitchen Bouquet to give the
   Jambalaya a rich brown color. Bring to a rolling boil. Add the rice
   all at once and stir. Continue with high heat and stirring often
   until the mixture becomes milky with the rice. Reduce the heat
   slightly, and cover. Now you only want to open and stir the rice
   occasionally, as the rice is steaming. When removing the cover, do
   not allow the water to drip back into the pot. Wipe the lid before
   returning the lid to the pot. Stir quickly, but be sure to scrape the
   bottom to prevent sticking. This is really the tricky part... As the
   liquid drys up, you need to reduce the heat even further and allow
   the rice to finish steaming. Stir every few minutes, scraping bottom.
   The Jambalaya is finished when the rice is tender and "done."
   
   This recipe can be increased or reduced proportionally. The first
   time I made it I used 2 pounds of rice. The second time used 35
   pounds!
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