Todd Poche’s Jambalaya
1/2 stick of butter or land of lakes margarine.
1 lbs. country ribs or Boston butt. (Trim fat from pork and save, de-bone, Cube and seasoned pork well with Tony chachere’s)
1 lbs. smoked sausage
1 lbs. boneless chicken thighs (Cube and seasoned well with Tony chachere’s)
1 – 16oz. fresh chopped seasoning (onion, garlic, bell pepper, etc., I purchase the pre chopped at the super market)
1 bunch Green onions (add when rice is added to stock)
1 Tbs. beef or chicken stock base (paste) or substitute the 5 1/2 cups of water below with beef broth
1/8 cup Worcestershire
¼ cup liquid smoke
2 Tbs. Louisiana hot sauce
1 tsp. ground bay leaves
2 tsp. granulated garlic
3 cups of Parboiled rice (Uncle Ben’s or Zatarain’s)
5 1/2 cups water + 1/2 cup of water for Sautéing vegetables
Salt and black pepper to taste (Careful!! black pepper is optional it will add heat, but make it salty, the rice will absorb the salt.)
In a No. 10 or #12 Cast-iron; or nothing smaller then a 5qt. heavy metal (Magnalite type) pot. Melt butter with the ground bay leaves and fry the pork fat on a low fire about 20min. (this seasons the pot) remove fat and throw away.
Cut up sausage and brown on low fire with the butter and the pork fat oil. Remove sausage and set a side after browned. Add pork and when pork begins to brown add chicken and cook to golden brown.
Remove meat and add 1/2 cup of water and fresh seasoning to meat drippings (onions, bell peppers, celery, etc. and green onion bottoms only) Sauté for 10-12 minutes or until caramelized.
Add all meat to the vegetable seasonings in the cast-iron pot.
Add 5 1/2 cups of water to the beef or chicken stock, Worcestershire, liquid smoke, Louisiana hot sauce and 1 Tsp. granulated garlic.
Bring to a boil 20-25 minutes, add the rice and bring back to a bubbling boil and turn off. Turn off the fire and put a tight lid on the pot, after 5 min. turn over rice and add green onion tops stir again in 15 minutes and let it sit covered an additional 20min.When all liquid is gone turn, as in fold, your complete pot of jambalaya.
