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1
Brown the pork in a large pot with a small amount of water on the bottom to prevent sticking.
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2
Cover, stir occasionally.
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3
Add Onions, and continue to saute.
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4
When onions are transparent, add sausage, and continue to saute.
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5
When the meats are cooked, add the brown gravy and cook a few more minutes.
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6
Allow the water to heat, then turn off the heat and cover.
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7
Allow the grease to rise to the top.
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8
Skim off the grease with a large spoon.
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9
Conserve the grease.
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10
After skimming the grease, add an amount of water equal to the amount of grease to replace the liquid lost.
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11
Bring to almost boiling, and add your seasonings.
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12
You can use whatever seasonings you want, but the key is that it should be saltier and hotter now than you want the finished product.
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13
Heat the spices a few minutes, and taste.
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14
Add more spices until you are happy with the outcome.
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15
At this point you can add the shallots.
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16
One optional step is to add a small amount of Kitchen Bouquet to give the Jambalaya a rich brown color.
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17
Bring to a rolling boil.
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18
Add the rice all at once and stir.
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19
Continue with high heat and stirring often until the mixture becomes milky with the rice.
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20
Reduce the heat slightly, and cover.
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21
Now you only want to open and stir the rice occasionally, as the rice is steaming.
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22
When removing the cover, do not allow the water to drip back into the pot.
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23
Wipe the lid before returning the lid to the pot.
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24
Stir quickly, but be sure to scrape the bottom to prevent sticking.
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25
This is really the tricky part.
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26
As the liquid drys up, you need to reduce the heat even further and allow the rice to finish steaming.
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27
Stir every few minutes, scraping bottom.
