Jambalaya in an Oven
by Uncle Larry Roussel
¼ cup cooking oil
2 pounds of Boston Butt (cubed)
1 pound of smoked sausage (sliced)
2 cups of onions (diced)
¼ cup of Uncle Larry’s Seasoning & Flavor Enhancer
1 quart of water
1 tablespoon of Kitchen Bouquet
1 pound of long grain white rice
- Preheat oven to 350 degrees Fahrenheit.
- Afterwards, place a five quart Dutch Oven/black iron pot on medium high heat, add ¼ cup of cooking oil, heat oil for a couple minutes.
- Add the cubed pork and stir well, cook down the pork for just a few minutes.
- Add the smoked sausage, onions and Uncle Larry’s, cook down the combined ingredients for about 5 minutes.
- Turn heat to high, then, add the water and Kitchen Bouquet. Stir well to loosen any sticking that may have occurred on the bottom of your pot.
- Bring jambalaya to a boil, then add the rice. NOTE: You may need to reduce heat at this time to control the boiling.
- Stir well during this process to prevent burning on the bottom of the pot.
- Turn the burner off when grains of rice begin to appear on the surface.
- Place lid on pot, then, place your pot in your preheated oven.
- Allow your jambalaya to bake for 20 minutes, then, using pot holders or mittens, remove your pot from the oven and place on stove top.
- Caution: The pot and lid are extremely hot and can cause a severe burn if you touch with your bare hands. So, use your pot holder to remove the lid.
- Using your pot holder, hold your pot with one hand and using a serving spoon, give your jambalaya a good stir with your other hand. NOTE: When you stir your jambalaya, you are trying to rotate the top ingredients to the bottom and the bottom ingredients to the top.
- Use your pot holder to place lid back on jambalaya pot, then using pot holders, return your jambalaya to the oven.
- Allow your jambalaya to bake for an additional 10 minutes, then, not forgetting your pot holders, remove pot from oven, remove lid from pot, give your jambalaya another good stir.
It is time to eat!