Minimally Invasive

When I make jambalaya, I use fresh parsley and real beef or chicken stock, but I can’t argue with success — I’d be awfully disappointed if Uncle Hubert didn’t bring this very jambalaya to our Christmas Eve dinner every year.

4-5 lbs. boston butt pork roast
canola oil
2 lbs. smoked sausage
3 large bell peppers
3 bunches green onions
5 celery stalks
5 large onions
3 cans Campbell’s Beef Broth Soup (Double Rich/Double strength)
2 tablespoons salt
3 tablespoons Worcestershire sauce
4 tablespoons dried parsley
5 cups long grain rice

Trim excess fat from roast and cut into 1/2- to 3/4-inch cubes.

Add canola oil to cover bottom of 8-quart pot and heat over medium-high flame until shimmering. Add roast cubes to pot and brown. Salt and pepper to taste.

After liquid starts to appear, cover pot tightly, lower heat to medium-low and cook roast cook until tender, about 1 hour. Cook until all liquid is gone.

While roast is cooking, cut sausage half, then into 1/4″ slices. Fry in a skillet until visible fat is gone from sausage slices.

When roast is cooked, remove from pot and wipe bottom of pot with paper towels. Add cooking oil to bottom of pot and brown chopped onions, bell pepper, and celery.

Add roast and sausage back to pot. Add liquid — measure the 3 cans of soup and add water to equal 7 1/2 cups. Add parsley, salt and Worchestershire sauce and bring mixture to a boil.

Add rice and bring back to a low boil and boil for about 10 minutes.

Preheat oven to 350 degrees. Put lid on pot and cook in oven for 15 minutes; remove pot from oven and stir jambalaya gently. Return to oven for 15 minutes longer.

Remove from oven and check to see if liquid is all absorbed. If there is still liquid remaining, cook a little longer. When liquid has been absorbed, remove from oven and let stand covered for 1 hour.

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