Jambalaya

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut Boston butt pork meat cut into cubes. Try to keep a small piece of fat on each piece as it adds great taste and is tender. Season the meat with Meat Church Voodoo seasoning. SPG is fine too.

Step 2

Brown pork well in cast iron Dutch oven. Season the meat each turn as you brown it.

Step 3

After the pork is browned remove completely from the pot.

Step 4

Brown sausage mildly and remove from pot.

Step 5

Add onions, green onions, garlic with a splash of stock and cook till clear looking. Scrape the bottom of the pot getting all the brown gratin from the pork. You will have to add small splashes of stock as you cook to not burn the trinity mix.

Step 6

Add all the meat back into the pot and mix well. Cook/boil all the remaining water/moisture out of the meat/trinity mixture at this time so the water measurements will be accurate.

Step 7

Add broth and bring to a rolling boil. Season some more and leave more salty as this will be balanced by the rice.

Step 8

Skim the remaining grease off the top.

Step 9

After a hard rolling boil,add the rice. Let it come back to a boil until the rice starts to expand and is "jumping out the pot". Let the rice get noticeably bigger/expanded before cutting heat and cover. You can tell is getting ready when the rice is thickening by stirring your spoon in the mixture. As it thickens it will get noticeably harder to stir.

Step 10

After the rice has started to expand, lower heat to 20% and cover. Do not lift the lid for any reason.

Step 11

Cook for 25 minutes and then lift the lid and roll the rice. Don't stir. Roll it from bottom to top at 4 different spots. Re-cover and cut heat off.

Step 12

Let sit for another 15 minutes and then un-cover and eat.