Jambalaya

Recipe Ingredients

2 lbs	908g / 32oz	Boneless pork chops - grilled 4 to 6
		Minutes on each side and coarsely chopped
1 lb	454g / 16oz	Ham steak, 1/4" thk - grilled, and
		Coarsely chopped
1 lb	454g / 16oz	Smoked pork sausage - grilled, sliced
1/2 lb	227g / 8oz	Bacon or fatback - cut small pieces
2 lbs	908g / 32oz	Onions - grilled, and (medium)
		Thickly sliced and diced
2		Red bell peppers - grilled, seeded,
		And diced
2		Green bell peppers - grilled, seeded,
		And diced
3		Ribs celery - sliced
6		Scallions - grilled, diced
		Puree from 1 head Caramelized Garlic - (see recipe)
3		Bay leaves
1 1/2 teaspoons	7.5ml	Dried parsley
1 1/2 teaspoons	7.5ml	Dried basil
1 1/2 teaspoons	7.5ml	Dried thyme
1 teaspoon	5ml	Sweet or hot paprika
1 teaspoon	5ml	Dried coriander
1 teaspoon	5ml	Tabasco
4		Plum tomatoes - split, grilled,
		And chopped
1 cup	237ml	Tomato puree
2 cups	474ml	Chicken stock
1 cup	160g / 5.6oz	Long-grain rice
1 cup	237ml	Sliced fresh or frozen okra

Recipe Instructions

Preheat the grill and side burner to a high heat. Grill the pork chops, ham steak, smoked pork sausage, onions, bell peppers and scallions. (Do the vegetables on the cooler edges of the grill.)

Place the grilled pork chops, ham, sausage and bacon in a large, heavy stockpot and, stirring constantly, cook over high heat for 5 minutes.

Add the onions, bell peppers, celery, scallions, garlic, bay leaves, parsley, basil, thyme, paprika, coriander, and Tabasco. Lower the heat to medium and cook 5 minutes, stirring constantly.

Add the plum tomatoes and puree and cook 2 to 3 minutes. Stir in the stock and bring to a boil. Add the rice and okra, lower the heat, cover, and simmer 15 to 20 minutes.

This recipe yields 6 servings.

Source:
Barbecue Headquarters at http://www.bbqhq.com

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