Barbacoa Jambalaya

This is probably sacrilegious to folks in Louisiana, but we have garbage options for seafood here in Missouri, and I'm not a huge fan of andouille sausage either, so I typically use pork shoulder when making jambalaya (I'd never had it or made it before discovering the calculator, which shocks me at how accurate it is). I cube the shoulder, sear in a dutch oven, braise and then when it's done a few hours later I pour out the meat and juices, start browning the veggies per the calculator and move on through the process. For the liquid, I use whatever leftover liquid I have left from the braising and add stock to that per the calculator's amounts. It's really good, and I don't have to work with subpar seafood or sausage that I don't really care for. Authentic it's not, but it's pretty darn good.

This week we had a chuck roast that I had thawed that needed to be cooked, and didn't have time to make pot roast like we would typically do, so I made barbacoa with the roast using my favorite recipe. Stuff tastes just like chipotle's but with some more kick. Same process as with the pork shoulder; took the meat out (there's never much braising liquid left w/this barbacoa recipe) and went from there. Best jambalaya I've made yet. I doubled the chipotles in adobo sauce because I thought the heat would get watered down with all that rice, and it did not, so it's pretty spicy, but really good.

Not traditional at all, but I live in Missouri, so it wouldn't be traditional anyway. Tastes like a barbacoa burrito bowl from Chipotle, but better; probably would be good with salsa of some sort too. If you want to try something different, I'd give it a shot!