Damn that looks good. A few questions.
1) How many pounds of butt?
2) How many pounds of sausage?
3) How much green onions?
4) How much garlic?
5) Did you add any celery? If so then how much?
If this question was directed to me here is what I would use for the jamb thats on the OP. That is a 6 quart pot (1.5 gal).
3.5 lbs of pork temple meat. If not available use boston butt.
1 lb of a good smoked sausage sliced.
2 very large yellow onions or 3 medium diced.
1/2 cup cut up green onions.
1 heaping tablespoon of diced garlic.
NO bell pepper
I use LeBlanc's seasonings along with salt and cracked black pepper.
ALWAYS use Mahatma extra long grain rice.