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4 TBsp Coconut Oil (flavorless), divided

2 lbs Pork Roast or Loin, cubed

2 packages Smoked Sausage, cubed

2 lbs Chicken (or other delicate meat), cubed (sometimes I use leftover chicken)

6 Onions (Medium to Large)

6 Bell Peppers

8 Cloves of Garlic

5 cups of your favorite Rice

7 ½ to 10 cups Beef Bouillon Broth, depending on liquid needed to cook rice (see Rice packaging)

1 stick of Butter

Extra Salt

Your Favorite Cajun Seasoning

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1. Get your large pot ready with a tablespoon of coconut oil, and heat to medium-high. Throw in your roast meat, and season with Cajun seasoning, enough to coat the meat.

2. Keep sizzling the meat until it forms a brown sediment (griade) at the bottom of the pot. Once the meat has created a good browning at bottom of the pot, add about 1 cup of water. Add enough water to be able to scrape the griade off the bottom, but not too much so that it doesn’t take too long to cook back out gain.

3. Repeat this process (browning and adding water) a few times until you form a very dark-brown griade at the bottom of the pot. Each time, you will need to add water and let it cook out completely, brown the bottom, and then add more water to scrape off the bottom. This process can be repeated up to 5 times. You will be looking for a golden brown sauce that is formed when adding the water. After cooking the water out for a final time, you are ready to add the rest of your ingredients one by one. (“the secret, the whole truth is that you need to start with the meat, and get it so brown that it’s almost black.”)

4. Start by adding more oil (about 1 tBsp) to the pot and scrape the griade off the bottom. If you need to add a little water to scrape the bottom, then add a little water. Add sausage, onions, and bell pepper.

5. Continue to cook the roast, sausage, and veggies mixture until it forms a griade again. Add water again.This time though, you are going to want to make it even darker. It will be close-to-burnt.

6. Add water very quickly to scrape off the bottom and sides of the pot.

7. Repeat this process a few times until your veggies and sausage are browned. It will start to develop a beautiful dark-brown gravy.

8. Add the garlic and chicken, and cook until chicken is cooked through.

9. Make sure all liquid is cooked out before adding the rice. Add the rice, and mix it, while cooking for at least 5 minutes.

10. Add the broth, butter, and about 2 TBsp of extra Cajun seasoning, and bring mixture to a boil, stirring frequently.

11. Once boiling, cover and simmer for at least 20 minutes, or until rice is thoroughly cooked, stirring occasionally to make sure it's not sticking to the pot. Add salt if needed. The saltier, the better. PRO TIP: TURN OFF THE HEAT RIGHT BEFORE THE RICE APPEARS DONE. COVER THE POT AND LET SIT FOR A FEW MINUTES. THIS WILL INSURE THAT YOUR RICE DOESN’T TURN MUSHY.

12. Notes: click link for details.

Every new layer of food added (i.e. meat, onions, bell pepper, excluding the sausage) should be seasoned accordingly with salt/Cajun seasoning. *YOU MAY WANT TO HALF THIS RECIPE (if this is your first time) BECAUSE IT MAKES A LOT!