A Recipe For Texas Jambalaya With Oak Smoked Brisket And Hot Guts Sausage

I was out in Austin, Texas recently, and had occasion to visit John Mueller’s Black Box Barbecue in Georgetown, a northern suburb town with a pack of pit bulls running the police force.

Make sure you use your turn signals in Williamson County or you’re certain to meet a member of their constabulary.

It was good to see the ‘Dark Prince’ of Texas barbecue back up and running, and since there is no good commercial smoked meat in New Orleans, I picked up an entire brisket, and a big poke of hot guts sausage to travel home with.

John Mueller cranks his briskets off a big oak-fired iron smoker in half the time most Texas pit bosses do with the result being a thick, black crust of smoke and pepper enrobing the meat.

Impatience has its rewards.

If rugged bark on a brisket is your thing make the trip to Wilco.

While New Orleans has an historic, and delicious scratch sausage scene you’re not going to find hot guts in any store in the Big Easy.

After a few days of carving hunks off the brisket and frying them in a cast-iron pan it became clear that eating a full 12lbs of meat in its natural form was going to be rough. Time to get creative.

I quit going to the World Jambalaya Championship in Gonzales when I realized that there’s nary a hotshot up there that can simmer a pot that comes close to the ones I turn out in the scrumptious kitchen.

Here’s our recipe for Texas Jambalaya With Oak Smoked Brisket And Hot Guts Sausage

Ingredients

4 oz, brisket, smoked, chopped

4 oz, hot guts sausage, smoked, chopped

6 each chiles, Jalapeno, chopped

1 rib celery, chopped

4 each, onions, green, chopped

1 c. rice, medium grain

2 c. stock, pork or chicken (we’ve embarked on a journey toward master stock)

salt

Method

* Saute brisket, hot guts, celery, green onions, and chiles in hot bacon fat for 10 minutes in heavy bottom two quart sauce pan

* Add stock and bring to boil

* Slowly sprinkle rice into boiling stock

* Place lid on sauce pan, reduce heat, cook 15 minutes, cut heat, let rest 10 minutes

* Turn jambalaya out of pan into large bowl

* Fluff with two forks, serve immediately

* Garnish with finely chopped green onions, a little coarse salt and Crystal Hot Sauce

This jambalaya will not be that much better than the best you ever had

Cooking notes:

We make a variety of jambalayas as we always have a few pounds of smoked meat in the fridge

Act like a real Cajun and use medium grain rice if you can lay your hands on it

Too lazy to make homemade stock? Buy a package of Maggi cubes and make bouillon stock

A Recipe For Smoked Chicken Jambalaya With Andouille Sausage And Roasted Hatch Chiles

A Recipe For Jambalaya With Smoked Venison Rib Meat And Jalapenos

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