Monday, June 1, 2009


So here's something I bet you didn't know (all 8 of you that read this). Mr. ShoeFanatic and I have actually been friends for a whopping 8 years. And while we're getting technical, this jambalaya was technically the first meal he ever cooked for me. It was our freshman year in college for the Homecoming game. There was Everclear involved and this poor innocent 18 year old girl had no idea what she was in for. My memory from that night is quite fuzzy but I do remember this Jambalaya!

Mr. ShoeFanatic is quite famous (down here at least) for his jambalaya. He has a huge 15 gallon pot that we had someone clone into a cake for our wedding (klassy, I know). It's always super moist and the meat is melt in your mouth tender! I'm actually quite shocked that he's letting me post his recipe for the whole world to see! Of course that would be assuming that the whole world read my blog. Which they don't.

This is an excellent dish for your next tailgate!

2 1/2 lbs boneless pork shoulder, cut into 1 1/2" chunks
1 lb smoked sausage, sliced
1/2 c vegetable oil
1 bell pepper, diced
1 onion, diced
2 ribs celery, diced
3/4 c green onion, diced
1/2 c parsley, chopped
4 c medium or long grain rice (we use medium)
8 c water (for rice)
3 T Kitchen Bouquet
Seasoning (salt, red pepper, garlic powder, onion powder)
Water (for meat)

In a 5-6 qt heavy bottomed pot, heat up vegetable oil. Season pork to taste and brown thoroughly. Add a little water if it starts to stick.

Once browned remove to a bowl and add sausage to pot to brown. Once sausage has browned, add vegetables to sausage and cook until vegetables are tender. Add pork back into pot and stir to combine. Add enough water to cover and simmer until almost all liquid has reduced.

Add 8 cups water and season to taste, make sure it is a little on the salty side for the rice. Add Kitchen Bouquet to darken gravy. When liquid starts to boil, add rice, parsley and onion tops. Keep stirring until most liquid is absorbed then turn fire to low and cover for 20 minutes. Do not open!

After 20 minutes, remove lid, stir to fluff and put lid back on for 10 more minutes. Do not open!

After 10 more minutes, open lid, fluff and serve.

Awesome as always! The meat is tender, it's spicy and goes great with a cold draft beer. What's also great about this meal is that it makes a lot and freezes really well. Just in case you get tired of eating it or can't give it away. But that won't happen.

Black Eyed Peas
French Bread

Mr. ShoeFanatic

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