This recipe was given to use by Chef John Folse, an award-winning chef and owner of Lafitte's Landing Restaurant in Louisiana. He has published seven cookbooks on the subject of Cajun and Creole cooking. "A Taste of Louisiana" is Chef Folse's international television series produced by Louisiana Public Broadcasting since 1990.

This recipe is part of a longer article by John Folse about serving wine and Cajun food for your Superbowl party. Click here for more recipes and the rest of the article.

Prep Time: 1 Hour

In a 7-quart cast iron Dutch oven, heat shortening or bacon drippings over medium-high heat. Sauté cubed pork until dark brown on all sides and some pieces are sticking to the bottom of the pot, approximately 30 minutes. This is very important as the brown color of jambalaya is derived from the color of the meat. Add andouille and stir fry an additional 10-15 minutes.

Tilt the pot to one side and ladle out all oil, except for one large cooking spoon. Add onions, celery, bell pepper and garlic. Continue cooking until all vegetables are well caramelized. However, be very careful, as vegetables will tend to scorch.

Add beef or chicken stock, bring to a rolling boil and reduce heat to simmer. Cook ingredients in stock approximately 15 minutes for flavors to develop. Add mushrooms, green onions and parsley. Season to taste using salt, pepper and Louisiana Gold hot sauce.