Homemade Jambalaya

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 20
• 4 lbs lamb sausage
• 6 lbs boston butt lamb
• 8 large onions ( or yellow)
• 2 bunches green onions
• 2 (10 ounce) cans diced tomatoes
• 3 bell peppers
• 1 stalk celery
• 4 tablespoons minced garlic
• 1/4 cup vegetable oil
• black pepper
• salt
• cayenne pepper
• lemon pepper
• long grain rice

Recipe

• 1 slice sausage 1/4" thick.
• 2 cut lamb into 1" cubes. don't cut too small or the lamb will fall apart.
• 3 cut onions, peppers, celery and garlic; again, not too small.
• 4 in a large heavy pot (around 20 qt), preferably cast iron, heat oil on med/high temp.
• 5 brown sausage and remove; set aside, leaving grease in pot.
• 6 add lamb and brown.
• 7 return sausage to pot and lower heat level to medium.
• 8 add onions, celery, peppers, garlic and green onion and stir well.
• 9 cover pot and cook, stirring occasionally until celery and onions are clear in color. (approx. 30 min).
• 10 add salt, black pepper, lemon pepper and cayenne pepper to taste. a good measurement is to sprinkle a light layer of each across the pot. you can always add more seasoning later if it's not enough.
• 11 add both cans of tomatoes; set one can aside to measure water and rice later.
• 12 use tomato can to fill pot with water. fill until water level is 1" above meat. count the number of cans of water and tomatoes you used; this is an important measurement for the amount of rice you will need later. save one can for measuring rice.
• 13 bring back to a medium boil, reduce heat, cover, and let simmer for approximately 1 hour, gently folding meat & seasonings periodically.
• 14 during this step, you can measure your rice. using a tomato can, measure and set aside twice as much rice as the amount of water and tomatoes added earlier; for example, if you used 8 cans of water and 2 cans of tomatoes, you need 20 cans of rice. set aside the rice until later.
• 15 check taste for additional seasonings. keep in mind, the rice is going to soak up the majority of the seasoning, so you may want to make it a little on the strong side.
• 16 you can skim some of the grease off the top of the jambalaya.
• 17 turn heat up to high and bring to a rolling boil, add rice and stir until pot returns to a boil. reduce heat, cover, and simmer for 15-20 minutes.
• 18 remove from heat, let sit 5-10 minutes, fluff with spoon, serve, eat and enjoy!