Paul Preau's a pro tailgater and New Orleans Saints loyalist; according to him, his jambalaya splashed in local Dixie Blackened Voodoo puts a spell on the Saints' opponents.
Makes: makes a 4-gallon potIngredients:
- 5 pounds par-boiled rice
- 2 1⁄2 pounds pork and/or chicken
- 2 1⁄2 pounds hot sausage
- 2 1⁄2 pounds smoked sausage
- 2 1⁄2 pounds chopped onions
- 1 1⁄4 pounds chopped celery
- 1 1⁄4 pounds chopped bell pepper
- 5 ounces minced garlic
- 5 ounces Kitchen Bouquet seasoning
- 1 gallon Dixie Blackened Voodoo Lager
- 1 cup vegetable oil
- salt to taste
- Heat oil in a large pot until hot (a small piece of meat dropped into the oil should sizzle), then add pork or chicken, stirring until browned.
- Add sausages; stir until browned. Add onions, celery and bell pepper and continue stirring.
- Once all ingredients are cooked through, add garlic, and cook for 5 minutes.
- Add beer, Kitchen Bouquet and salt to taste, then bring to a rolling boil and add rice.
- Lower pot to medium heat. Stir continuously so rice doesn't burn, then bring to a slow boil
- Stir for 3 to 5 minutes, then turn off fire. Cover pot and keep lidded for 30 to 60 minutes or until rice is cooked through. Serve.