Tee Wayne’s Pork Backbone Sausage Jambalaya
2006-03-18- Course: Main Dishes
- Yield : 6
- Servings : 6
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
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In Memory of Joseph Wayne “Tee Wayne” Abshire
Wayne Abshire, Vice President of the Jambalaya Festival in Gonzales, gave us his very own prize winning Pork Backbone Sausage Jambalaya recipe.
Ingredients
- 3 cups rice
- 2.5 lbs pork backbone
- 1.5 lbs smoked sausage
- 1 lbs yellow onions
- 6 cups water
- 2 tbsp salt
- 1 tbsp granulated garlic
- fine black pepper to taste
- red pepper to taste
- 1 tsp Accent
- 0.5 cups vegetable oil
Directions
Step 1
Add oil to pot and fry pork until the oil clears up. Add sausage and fry until oil clears again. Drain oil.
Step 2
Add onions and seasoning on low heat and cook until the onions become clear. Add water and bring to boil.
Step 3
Skim grease off the top with a spoon or paper towel and finish seasoning to taste.
Step 4
Bring jambalaya to rolling boil and add rice.
Step 5
Stir for 7 minutes and lower heat to lowest setting and cover for 10 minutes.
Step 6
Run water to bottom of pot and cover for 20 minutes. Flip and serve.
Average Rating
(4.2 / 5)
6 people rated this recipe
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