Doc Camel’s Pork and Sausage Jambalaya

Step 1

Add 1 quart of hog lard in a large black pot with 3/4 heat with 1/2 of meat in pot and fry until meat is cooked (meat is light). Stir occasionally the bottom of the pot to keep from sticking and remove from pot.

Step 2

Strain the meat so as to be grease free. Place meat in a box with paper to absorb excess oil and grease. Do the next 1/2 batch of meat. Remove.

Step 3

Put sausage in the pot last and separate; turn fire off, sausage will cook.

Step 4

Let the oil/grease settle down so as that all meat is at the bottom of pot. Remove all grease keeping a small amount of meat at bottom of pot.

Step 5

Fire up to 3/4 power; add the onions, bell peppers, and celery, stirring not to burn. Do not allow the veggies to stick at the bottom.

Step 6

When onions are soft and clear and sautéd, add 2 volumes of water. To measure water, put 4 lbs. of rice in pot or container, add 2 times volume of water to volume of rice.

Step 7

Bring pot to a boil for 5 minutes, then add all meat and seasonings. Bring to a boil for 5 minutes. Add the 4 lbs. of rice and boil for about 10 minutes, stirring the bottom of pot keeping rice off bottom.

Step 8

After 10 minutes lower heat. Continue stirring for 5 minutes bottom to top and top to bottom, rice should be soft and cooked, taste rice for hardness.

Step 9

Place cover over pot when water is gone. Stir bottom to top, top to bottom adding onion tops & parsley. Cover pot and cut fire.

Step 10

Note! Spoon and scrape the bottom of pot.