Dad's Jambalaya

Updated: Mar 23




INGREDIENTS: 1.5 pounds boneless pork loin/ pork ribs

1/2 pounds smoked sausage

1/2 pound pork tasso

1/4 cup beer (we used michelob)

2 cups of rice

8 ounces beef broth

water

1 yellow onions, diced

1 green bell peppers, diced

7 cloves garlic, minced

1/4 cup of butter

2 tbs vegetable oil

cajun seasoning of choice

Worcestershire sauce

red pepper flakes

garlic powder

onion powder

paprika

cayenne pepper

salt

black pepper


DIRECTIONS:

  1. The night before, cut the pork loin/rib meat in to cubes and add to a large bowl. Season with Worcestershire sauce, red pepper flakes, cajun seasoning, and black pepper. ( coat the meat well, and season to your preferred taste) Cover and leave in refrigerator overnight.

  2. When you're ready to cook, in a large skillet, melt down the butter and add the diced onions and bell peppers; saute on medium low for 25 minutes to an hour. Add in the garlic and saute for another 3 minutes.

  3. Meanwhile, in a large pot, heat the vegetable oil and add in the pork, sausage, and tasso. Cook on high heat until browned really well. Be sure to stir so it doesn't stick and burn.

  4. Once browned, add in the beer to deglaze. Once the alcohol cooks out (about 7 minutes), add in the browned veggies. Season again with onion powder, paprika, cayenne pepper and red pepper flakes to taste.

  5. Add in the beef broth and quart of water and add in the rice.

  6. Bring this to a boil, stirring often. Once boiling, turn the heat down to low and place the lid on it. Let it steam for 30-45 minutes or until all of that liquid is cooked out.


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