Recipe courtesy of Bacon and Caviar

Smokehouse Jambalaya

  • Level: Intermediate
  • Total: 3 hr 30 min
  • Active: 30 min
  • Yield: 4 gallons
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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


  1. Preheat the oven to 275 degrees F.
  2. 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.

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