Recipe courtesy of Floyd Melancon
and
Lucille Melancon
Pork and Sausage Jambalaya
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 932
- Total Fat
- 66
- Saturated Fat
- 15
- Carbohydrates
- 51
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 33
- Cholesterol
- 121
- Sodium
- 513
- Total: 4 hr
- Prep: 1 hr
- Inactive: 2 hr
- Cook: 1 hr
Ingredients
1 cup cooking oil
2 pounds ground pork
1 pound yellow onions, chopped
4 cups water
1 pound ground sausage
Pinch salt
Pinch black pepper
Pinch red pepper
Pinch garlic powder
Dash hot sauce
1 pound long grain rice (recommended: Mahatma brand)
Directions
- In an 8-quart cast iron pot, heat oil on medium to high heat. Add pork and cook until water evaporates and pork is starting to brown. Remove excess oil leaving just a small amount in bottom of pot. Add onions to oil and cook on medium to high heat until the onions and pork have fully browned. Add water and sausage to pot and bring to a boil. Add salt, black pepper, red pepper, garlic powder and hot sauce, to taste. Boil on medium heat 10 to 15 minutes.
- Add rice and stir frequently to keep from sticking to pot. Stir for 7 to 8 minutes until rice has soaked up liquid. Put lid on pot and heat on low for 10 minutes. Lift lid and run spoon on side of pot 4 times to allow water to drain to bottom. Seal rice with back of spoon and replace lid. Cook for 15 minutes, then turn off the heat. Turn rice over with spoon to fluff and serve.