re: Jambalaya - Gonzales Style with pics.

you inspired me.
jambo cooking right now.
have never made it with the pork butt before... normally use chicken. Normally 4 lb chicken before cooking and deboning. I used the same amount of pork, and i think i might have used a little too much.
while browning the pork, it did not stick to the pot very well to create the gratin. also, the pork gave off alot of liquid.
used andouille instead of smoked sausage and also added some tasso. Removed the meat like you recommended...do not normally do that before adding my vegies.
3 small onions (this is all the store had, would normally use 2 med), one bell pepper, 3 stalks celery, 2 cloves garlic diced. I did notice a darker color on the vegetables after cooking than i normally do. i guess there was more gratin than i thought.
5 cups liquid: 4 cups chicken stock, 1/2 cup soy, 1/4 cup worcestershire, and a little water. the soy and worcestershire also add color.
2.5 cups rice
~1/2 cup fresh parsley, 3 bay leaves, some dried oregano, cayenne pepper
will add one bunch diced green onions after i turn the rice.
will update after cooking is done. i'm anxious to see how the pork compares to the chicken.