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A Meaty Masterpiece

Neil McClure, of the newly relocated McClure’s Barbecue, shares his Barbecue Jambalaya

photos by jeffery johnston

BBQ Jambalaya

3 ½    quarts Chicken stock
6    cups Rice
²⁄³    cup Oil or bacon grease
1    cup Celery
2    cups Green peppers, smoked and chopped
1    cup Onions, smoked and chopped
1    cup Mushrooms, smoked and chopped
1    ounces Garlic, smoked and chopped
2    ounces Rub (McClure’s is more similar to a Creole seasoning than a traditional barbecue rub; it doesn’t contain sugar and has much less salt than most name brands, but is very similar to Zatarain’s)
2    ounces  Kosher salt
2    ounces Black pepper
2    ounces Hot sauce
4    ounces Kansas City-style barbecue sauce
2    Bay leaves
2    cups Brisket, chopped
2    cups Pork, chopped
2    cups Chicken, chopped
2    cups Sausage, sliced
Note: Meat is adjustable to taste, just use a lot

Heat water to boiling in a separate pot. Heat up grease in a large pot. Add vegetables to grease and stir until heated. Add spices, hot sauce and barbecue sauce. Stir thoroughly. Add meat and heat. Stir frequently. Add boiling water to mixture and return to boil. Add rice. Stir. Return to boil. Cook for 20 minutes with occasional, light stirring to keep rice from sticking. Let sit in pot for additional 20 minutes off heat without stirring. Top with chopped green onions after plating.
Serves 20+

McClure’s Barbecue
inside NOLA Brewing Taproom
3001 Tchoupitoulas St.
(McClure’s number coming soon)






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