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1
Place a 4-gallon saucepan over medium heat.
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2
Add the vegetable oil and heat.
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3
Add the sausage and cook until it sizzles and curls.
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Next, add the trinity (celery, peppers and onions) and cook until golden brown.
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5
Then add the braised pork and cook 15 minutes, stirring somewhat frequently (every other minute or so).
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6
Add the chicken, stir and cook for another 10 minutes.
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7
Add the black-eyed peas and cook another 10 minutes.
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8
Then add the stock and bring to a simmer.
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9
Add the fresh herbs and salt, black pepper, garlic and cayenne pepper.
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10
Add the rice, bring to simmer, cover, reduce the heat to low and cook until the rice is soft, about 30 minutes.
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11
Yea you right...you got some Bad Bart's Black Jambalaya!
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Cook's Note: Your stock makes all the difference, but don't forget to pay close attention to the temperature once the rice is added as to prevent the dish from being burned.
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13
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
