Recipe courtesy of Bacon and Caviar
Episode: Music City Meals
Smokehouse Jambalaya
Total:
3 hr 30 min
Active:
30 min
Yield:
4 gallons
Level:
Intermediate
Total:
3 hr 30 min
Active:
30 min
Yield:
4 gallons
Level:
Intermediate

Ingredients

  • 1 pound butter
  • 8 cups small dice celery
  • 8 cups small dice onion
  • 8 cups small dice mixed bell peppers
  • 12 cups beef broth 
  • 1 cup Worcestershire sauce 
  • 1/2 cup hot sauce, such as Frank's Red Hot
  • 1/2 cup Creole seasoning, such as Tony Chachere's
  • Two 28-ounce cans tomatoes with green chiles, such as Rotel
  • One 36-ounce package wild rice with seasoning packet 
  • One 16-ounce can diced tomatoes
  • 11 quarts BBQ meat, such as hickory-smoked beef brisket, turkey breast, pork, sausage, beef sausage and baby back rib meat

Directions

Preheat the oven to 275 degrees F.

In a large ovenproof pot, heat the butter. Saute the celery, onions and peppers until the vegetables begin to soften. Add the broth, Worcestershire, hot sauce, seasoning, tomatoes with chiles, rice, tomatoes and the meat, and combine thoroughly. Cover tightly with foil and bake for 2 hours 30 minutes to 3 hours.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Bacon and Caviar
Episode: Music City Meals

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