This is the BEST authentic Cajun jambalaya. The recipe has been in my family for years, and is the traditional way to cook the dish.

3 lbs.lean pork, 1-inch cubes
2 lbs. smoked sausage, diced
1/2 cup cooking oil
2 teaspoons sugar
1 bunch green onions: chopped fine (separate greens from whites)
5 large onions (chopped fine)
4 celery stalks (chopped fine)
1 large bell pepper (chopped fine)
5 teaspoons black pepper
3 teaspoons hot sauce
3 teaspoons salt, or to taste
4 1/2 cups long grain rice
9 cups of chicken broth

Brown sausage in cooking oil in 12 quart iron pot, about 10 minutes on med. heat. Remove and set aside. Brown pork in left-over oil until very brown, but not burnt. Add sausage and cook on med. heat uncovered until golden brown, about 20 minutes. Add chopped onions, celery, and bell pepper. Cook until dark brown and wilted. Add 9 cups of broth and all seasonings: add more seasoning and salt if desired. Bring to a god boil, spoon off excess oil if desired. Add raw rice and stir until water becomes opaque and thick: stir gently not to break rice. Cover with tight lid and simmer on low for 20-30 minutes, or until rice is cooked (do not open lid unless you are sure it is done, your jambalaya will loose moisture if you do). Gently fluff rice and add green onion tops. Do not stir again. Cover and let sit 15 minutes and then serve. A black cast iron pt makes the best jambalaya.

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