Cut pork into 1" cubes.
Don't cut too small or the pork will fall
apart
Cut onions, peppers,
celery and garlic; again, not too small
In a large heavy pot
(around 20 qt), preferably cast iron, heat
oil on med/high temp
Brown sausage and
remove; set aside, leaving grease in pot
Add pork and brown
Return sausage to pot
and lower heat level to medium
Add onions, celery,
peppers, garlic and green onion and stir
well
Cover pot and cook,
stirring occasionally until celery and
onions are clear in color. (approx. 30
min)
Add salt, black pepper,
lemon pepper and cayenne pepper to taste.
A good measurement is to sprinkle a light
layer of each across the pot. You
can always add more seasoning later if
it's not enough
Add both cans of tomatoes;
set one can aside to measure water and
rice later
Use tomato can to fill
pot with water. Fill until water
level is 1" above meat. Count
the number
of cans of water and tomatoes you used;
this is an important measurement for the
amount of rice you will need later.
Save one can for measuring rice
Bring back to a medium
boil, reduce heat, cover, and let simmer
for approximately 1 hour, gently folding
meat & seasonings periodically.
During this step, you
can measure your rice. Using a
tomato can, measure and set aside twice as
much rice as the amount of water and
tomatoes added earlier; for example, if
you used 8 cans of water and 2 cans of
tomatoes, you need 20 cans of rice.
Set aside the rice until later.
Check taste for
additional seasonings. Keep in mind,
the rice is going to soak up the majority
of the seasoning, so you may want to make
it a little on the strong side
You can skim some of
the grease off the top of the jambalaya
Turn heat up to high
and bring to a rolling boil, add rice and
stir until pot returns to a boil. Reduce
heat, cover, and simmer for 15-20 minutes
Remove from heat, let
sit 5-10 minutes, fluff with spoon, serve,
eat and ENJOY!!
