Ingredients
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1 lb ground pork
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1 lb ground chuck
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1 cup celery, chopped
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2 tablespoons garlic, minced
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1/2 cup dark roux (see Gumbo Base (Aka Roux))
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1 tablespoon cajun seasoning
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1 teaspoon salt
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6 cups beef stock
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2 tablespoons Worcestershire sauce
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2 bay leaves
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1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
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1 teaspoon hot sauce
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1 teaspoon black pepper
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1/4 cup parsley, chopped
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15 cups cooked rice, packed
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2 cups onions, chopped
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1/2 cup green onion, chopped
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1 cup green bell pepper, chopped
Instructions
- Heat large pot over medium heat. Add pork and beef and cook until meat is browned.
- Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and saute for 2 minutes.
- Add dark roux and cook for additional 5 minutes.
- Add Cajun seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper.
- Bring mixture to a boil, lower heat and simmer for 30 minutes.
- Add remaining onion, celery and bell pepper, cover pot and simmer for 30 minutes.
- Stir in green onions and parsley.
- Stir in cooked rice until completely incorporated.