Start with 6 links of Johnnie Rebeque's
Hot Link Sausage - brown in bottom of
Dutch Oven (DO) over a full spread of
coals. Remove links, cut up and return to
DO. Cut up a couple of onions and some
mild red and yellow peppers and add to sausage. Cook them a while. Add about
1 lb. leftover pulled pork. Add two
packages Tony Chachere's (or whatever
brand is on sale) Jambalaya Mix and about 5 cups of water and stir.

Cover DO and add a ring of coals on the top. Cook down for about an hour until all the water is absorbed. About ten minutes before serving add about 10 ounces of cleaned, uncooked shrimp and stir.

Serve with hot sauce.

Recipe by Neil Buso