Jambalaya

I whipped up a quick batch of Jambalaya today.
I used some boneless country style ribs I had smoked over the weekend and some sausages from Wayne Jacob's Smokehouse in Laplace, LA that Swine Spectator recommended (great stuff!!)

These are close estimations, no measuring was done except on the rice.
I browned the sausages and pork in a dutch oven then removed it, added bacon grease and and sauteed the holy trinity, added everything to the pot but the rice and brought it up to a boil, then stirred in the rice and covered and simmered for 20 minutes. Turned it over so the rice was on top and covered it and turned the fire off. I let it rest covered for 30 minutes and stirred it once more and checked the seasoning and we dug in!

2 cups Long Grain White Rice
1.5 lb Home Smoked Country Style Ribs
1.5 lb Smoked Sausage (Wayne Jacob's Smokehouse)
1.5 lb Smoked Andouille (Wayne Jacob's Smokehouse)
32 oz Chicken Broth
2 Green Bell Peppers
2 Large Sweet Onions
2 Celery Hearts
1 T Granulated Garlic
1 14.5oz Can Fire Roasted Diced Tomatoes
Creole Seasoning to Taste
Louisiana Hot Sauce
Black Pepper
Oak Smoked Salt (Wayne Jacob's Smokehouse)
2 T Bacon Grease to Sauté Holy Trinity
Paprika
Basil, Oregano and Rosemary
1 Bay Leaf
1 T Worcestershire Sauce

Titch said:

That sounds like a tasty feed, A lot of work went into it by the looks.
Are the celery hearts out of a tin?
Had to google them,

Click to expand...

No they are in most grocery stores usually two to a package. Just trimmed up a bit and take up less fridge room and less of those stringy outer stalks.