Jambalaya

Makes 4 gal.

Ingredients:

sliced sausage 1/4 in thick 4lb pounds

6lb Boston butt

4 1/2 c total Onions, peppers, celery, green onions,and garlic 

4 cans or chicken broth

2 cans of water

7 1/2 cups of long grain rice

black pepper, salt, cayenne pepper, and lemon pepper

2 can of diced tomatoes

2 boxes of broth


How to make:

Heat oil on med-high heat.  Brown the sausage then lower the heat to low heat.  Add the onions, celery, pepper, green onions and garlic and stir well.  Cover and simmer stirring occasionally until clear.  Approx 30 min. Add spices to taste. (A thin layer across top of each spice is nice) Add tomatoes.  Use the tomato can to measure your liquid till it is 1" above the meat.  Bring this back to a med. boil and then reduce the heat and simmer for 1 hour.  


Next I like to skim the grease off the Jambalaya.  Turn the heat back up to bring it back to a boil and add the rice.  Stir the pot until boiling and reduce the heat again.  This time you will need to cover and summer for 30 to 45 min.  


Now it is ready to eat.  I hope you enjoy this.  If you make this recipe and you would like to share I wold love to hear from you send me a message and I may post you pictures here.


Happy cooking.