The Outdoor Kitchen Show | home
Mini Pot Jambalaya
This is Brooke Everett's recipe. She does it over a wood fire, but you can set up on a bbq pit or propane burner.
2 tbs oil
1 cup meat: boston butt pork & sliced smoked sausage
1 cup onions, diced
2 cups water (plus a little)
2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp red pepper
hot sauce
1 cup rice
In a mini-pot, heat 2 tbs oil over a good fire. Add pork and brown well. Add sausage and cook a few more minutes. When the meat has a nice, rich brown color, add the onions and 2 tbs water. Cook until onions are tender. Add 2 cups water, seasonings, and meat - bring to a good boil. Add rice and cover. Cook 15 minutes. Fluff the rice, lower heat, recover and let simmer an additional 15 minutes.