Firehouse Chef: Michael Holtz makes jambalaya

Firehouse Chef
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Firehouse Chef Michael Holtz from the Lemont Fire Protection District

Jambalaya

Ingredients:
5-6 lbs pork shoulder
2-3 lbs Cajun andouille sausage
2 large red peppers
2 large green peppers
2 large yellow peppers
1 bundle of green onions
1 Tbs salt
1 Tbs pepper
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs cayenne pepper
1 Tbs Kitchen Bouquet (bouquet garni of herbs)
1 2-Liter bottle of A&W Root Beer
1 box of instant brown rice
As much shrimp as you want

Directions:
Cube the pork shoulder and lightly brown in a large pan. Drain the fat from the pan. Add 1-1 1/2 liters of root beer and the spices. Simmer for a little bit. Cut up the peppers in small to medium cubes and add to the pan. Simmer for a bit. Cube up the sausage and add to the pan with 1-2 Tbs of the Kitchen Bouquet. Simmer for a bit. Add more root beer if needed. Add rice and shrimp (optional) and simmer until the rice is cooked.  Add green onion and stir.  Cook time is about an hour.  Serve with bread and butter.

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