James and I met the nicest family while fishing at Taneycomo in Branson, Missouri. On the first day, Percy didn’t hesitate to share his fishing spot and tackle. Saved us a ton of time. We spend half the week just finding the fish. We fished everyday and got our limit almost daily.
Percy and his family were staying in the cabins next to us. One day we were drawn outside by the most wonderful smell. I am all about cooking, and when I found out he was from Baton Rouge, Louisiana I knew he was someone I could learn from.
Jambalaya was on the menu today. I found out that he has competed with his recipe and he knew all the “ins and outs” about it. I’m still listening, taking pictures and soaking it all in.
I wasn’t there for the finished product, but we got a large plate later and it was so good- simple yet full of flavor. And i learned about the rice that browns and sticks on the bottom of the pan that a lot of people like. I loved it, it adds to the texture and flavor of the dish.
His recipe serves 12, so I halved it for you and surprisingly, it turned out great! Enjoy and thanks Percy for sharing.
Jambalaya
Equipment
- Bayou cast iron pot with lid
- large paddle for stirring
- outdoor fish fryer
Ingredients
- 2 pounds long grain white rice (can use parboiled rice)
- 6 pounds meat (4 lbs. Boston butt & 2 lbs. smoked sausage)
- 6 cups water (a little under 1 gallon per 5# of rice if doing a bigger pot)
- 4 pounds chopped yellow onions
- 7 teaspoons salt
- 1 tablespoon black pepper
- 1 tablespoon cayenne pepper
- 5 teaspoon garlic powder
- 1 cup vegetable oil
- Hot sauce to taste
Instructions
- Slice smoked sausage into about 1” slices and cube the Boston butt into about 2” cubes
- Pour the vegetable oil into a black iron pot
- Heat the oil up in the black iron pot then add the cubed Boston butt
- Brown the Boston butt until it is tender and you can cut it with a spoon (make sure that you do not burn the meat so you will need to do a lot of stirring while it is browning)
- Once the Boston butt is good and brown, remove it and put it into a separate pan then put the sausage in and brown the sausage then remove and set into a pan.
- After removing the sausage, scoop out the remaining oil in the pot and put the chopped onions in.
- Brown the onions until they are a caramel color and tender. When you stir the onions make sure that you get the residue off the side of the pot that the meat left behind, you can use a little water to help by pouring it around the sides.
- Once the onions are browned and tender add the pork and sausage then stir together.
- Add water and seasoning in with the meat and onions. This is when you want to taste it and add more ingredients if you need to. The color of the water will be the same color of your rice when it is finished.
- Bring the water to a rolling boil and dump the rice in. Stir the rice in the boiling water until it starts to thicken.
- Reduce your fire to low and put the lid on the pot
- Remove the lid and flip the rice about every 15 minutes until the rice is tender. (Try not to scrape the bottom of the pot when flipping the rice)
Jambalaya Half recipe
Equipment
- cast iron Dutch oven with lid
Ingredients
- 1 pound long grain white rice can use parboiled rice
- 3 pounds meat 2# Boston butt &1# smoked sausage
- 4 cups water
- 2 pounds chopped yellow onions
- 3 1/2 tsp of salt
- 1 1/2 tsp black pepper
- 1 1/2 tsp cayenne pepper
- 2 1/2 tsp garlic powder
- 1/2 cup vegetable oil
- Hot sauce to taste
Instructions
- Slice smoked sausage into about 1” slices and cube the Boston butt into about 2” cubes
- Pour the vegetable oil into a black iron pot
- Heat the oil up in the black iron pot then add the cubed Boston butt
- Brown the Boston butt until it is tender and you can cut it with a spoon (make sure that you do not burn the meat so you will need to do a lot of stirring while it is browning)
- Once the Boston butt is good and brown, remove it and put it into a separate pan then put the sausage in and brown the sausage then remove and set into a pan.
- After removing the sausage, scoop out the remaining oil in the pot and put the chopped onions in.
- Brown the onions until they are a caramel color and tender. When you stir the onions make sure that you get the residue off the side of the pot that the meat left behind, you can use a little water to help by pouring it around the sides.
- Once the onions are browned and tender add the pork and sausage then stir together.
- Add water and seasoning in with the meat and onions. This is when you want to taste it and add more ingredients if you need to. The color of the water will be the same color of your rice when it is finished.
- Bring the water to a rolling boil and dump the rice in. Stir the rice in the boiling water until it starts to thicken.
- Reduce your fire to low and put the lid on the pot
- Remove the lid and flip the rice about every 15 minutes until the rice is tender. (Try not to scrape the bottom of the pot when flipping the rice)
This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. The first four items are similar to what Percy used for the 12 cup recipe. I halved the recipe and used a dutch oven as shown in the last picture. Thank you for your support.
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