I made some tasso a few weeks ago and said I was gonna make jambalya.
Been using the same recipe for 12 years at least.
I generally stick close to the recipe..
I added the tasso and used a med onion and a bell pepper instead of cups.
I used leftover crown roast for the cubed, home made tasso,andouille,parsley,hot sauce and lard.
I used my propane camp stove so not to scratch the ceramc stove top.
When camping I use coals...
Dutch Oven Jambalaya
1/4 cup Crisco or bacon drippings
3 lbs cubed pork
2 lbs Andouille
2 cups onions, chopped
2 cups celery, chopped
1 cup bell pepper, chopped
1/2 cup garlic, diced
8 cups beef or chicken stock
2 cups mushrooms, sliced
1/2 cup green onion, sliced
1/2 cup parsley, chopped
4-5 cups long grain white rice (or use your favorite)
Salt and pepper to taste
Louisiana Gold Hot Sauce to taste (about 2 tsp)
In 8-quart Dutch oven, about 12" deep, heat Crisco or bacon drippings over medium high heat or cooker (12 charcoal briquettes on bottom only).
Saute cubed pork until dark brown on all sides and some pieces are sticking to the bottom of pot, approximately 30 minutes. This is very important as the brown color of jambalaya is derived from the color of the meat.
Add Andouille and saute an additional 10-15 minutes.
Tilt the pot to one side and ladle out all oil, except for one large cooking spoon.
Add onions, celery, bell peppers and garlic.
Add veggies and saute until all veggies are well camelized. Be careful. Vegetables tend to scorch since the pot is so hot.
Add beef stock. Bring to a rolling boil. Reduce heat to simmer.(6-8 briquettes on bottom).
Cook 15 minutes for flavors to develop.
Add mushrooms, green onion and parsley.
Season to taste using salt, pepper and Louisiana Gold Hot Sauce. I suggest that you slightly over-season since rice tends to require extra seasoning.
Add rice. Cover and simmer (6-8 briquettes on bottom, 10-12 on top).
Cook rice 30-45 minutes, stirring frequenty.
Serve with French bread.
Serves 8-10
Here's the pics!!
Craig
Getting there!!
Yummie!!!!
Been using the same recipe for 12 years at least.
I generally stick close to the recipe..
I added the tasso and used a med onion and a bell pepper instead of cups.
I used leftover crown roast for the cubed, home made tasso,andouille,parsley,hot sauce and lard.
I used my propane camp stove so not to scratch the ceramc stove top.
When camping I use coals...
Dutch Oven Jambalaya
1/4 cup Crisco or bacon drippings
3 lbs cubed pork
2 lbs Andouille
2 cups onions, chopped
2 cups celery, chopped
1 cup bell pepper, chopped
1/2 cup garlic, diced
8 cups beef or chicken stock
2 cups mushrooms, sliced
1/2 cup green onion, sliced
1/2 cup parsley, chopped
4-5 cups long grain white rice (or use your favorite)
Salt and pepper to taste
Louisiana Gold Hot Sauce to taste (about 2 tsp)
In 8-quart Dutch oven, about 12" deep, heat Crisco or bacon drippings over medium high heat or cooker (12 charcoal briquettes on bottom only).
Saute cubed pork until dark brown on all sides and some pieces are sticking to the bottom of pot, approximately 30 minutes. This is very important as the brown color of jambalaya is derived from the color of the meat.
Add Andouille and saute an additional 10-15 minutes.
Tilt the pot to one side and ladle out all oil, except for one large cooking spoon.
Add onions, celery, bell peppers and garlic.
Add veggies and saute until all veggies are well camelized. Be careful. Vegetables tend to scorch since the pot is so hot.
Add beef stock. Bring to a rolling boil. Reduce heat to simmer.(6-8 briquettes on bottom).
Cook 15 minutes for flavors to develop.
Add mushrooms, green onion and parsley.
Season to taste using salt, pepper and Louisiana Gold Hot Sauce. I suggest that you slightly over-season since rice tends to require extra seasoning.
Add rice. Cover and simmer (6-8 briquettes on bottom, 10-12 on top).
Cook rice 30-45 minutes, stirring frequenty.
Serve with French bread.
Serves 8-10
Here's the pics!!
Craig
Getting there!!
Yummie!!!!
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