Jambalaya for 100 (Boneless Pork & Sausage)
Ingredients
Instructions
1. In 15-gallon black pot, season pork with Creole seasoning and garlic. Brown until meat is fork tender. Remove from pot and drain.
2. Brown sausage and skim off excess grease.
3. Sauté chopped onion, celery, and bell pepper with sausage until tender.
4. Add the cooked pork and cook for 30 minutes.
5. Add water and season to taste with Creole seasoning, black pepper and garlic. Bring to boil and add rice. Cover pot and cook for 25 to 30 minutes, stirring twice.
Source: The Advocate - Baton Rouge, La
2. Brown sausage and skim off excess grease.
3. Sauté chopped onion, celery, and bell pepper with sausage until tender.
4. Add the cooked pork and cook for 30 minutes.
5. Add water and season to taste with Creole seasoning, black pepper and garlic. Bring to boil and add rice. Cover pot and cook for 25 to 30 minutes, stirring twice.
Source: The Advocate - Baton Rouge, La
Recipe Info
Views
938
Rating
Date
October 20, 2005
Categories
Rice Dish