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With Labor Day weekend bearing down upon us, I’m sure many of you are planning some kind of cookout with friends and family. In most homes across the nation, everything from steaks to burgers and hot dogs to shish-ka-bobs will be thrown on the grill. What often gets overlooked, however, are side dishes. Often, the only sides at cookout are a big bag of Ruffles or a tub of potato salad from your local supermarket. These generic sides will not distinguish your cookout from any other cookout in your neighborhood or area. So what’s the best way to provide a memorable Labor Day culinary experience for all your guests, something that will keep them talking about the best cookout they went to in 2013 for the next 365 days until Labor Day 2014? Spice up your side spread (and your burgers) with a little Cajun flavor!
It’s no secret that Jambalaya is endemic to south Louisiana. The Cabin Restaurant has been serving it for 40 years, and in a gesture of good will to help you improve your all-important Labor Day cookout, you will find The Cabin’s recipe for Pork and Sausage Jambalaya from The Cabin Cook Book. Do something different at your Labor Day cookout this year. Do something Cajun. Happy Labor Day y’all!
Pork and Sausage Jambalaya
1 lbs. Cubed pork
1/2 lbs. Smoked Sausage
1 tbsp Oil
1 small Onion chopped
1 rib Celery chopped
1 cup Bell pepper chopped
2 cups Rice
1 tbsp Kitchen Bouquet
1 qt Water
1 1/2 tbsp Cajun Seasoning
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
– Pre-cook (brown) pork in oil until all sides are charred and set aside.
– Sauté vegetables until clear
– Add sausage and cook until brown
– Add pork back to the mix
– Add seasonings and water and bring to a boil then simmer until pork is almost tender.
– Return to a boil and add Kitchen Bouquet, stir
– Add rice, stir, cover, lower ﬁre to a simmer and cook until rice is done.