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 […]
Source: wgntv.com