Smokehouse Jambalaya

Recipe courtesy Bacon and Caviar, Nashville, TN

• Ready In: 3 hrs 30 mins
• Yields: 4 gallons

Ingredients

• 1  lb butter
• 8  cups  small dice celery
• 8  cups  small dice onions
• 8  cups  small dice bell peppers
• 12  cups beef broth
• 1  cup Worcestershire sauce
• 1⁄2 cup  hot sauce, such as Frank's Red Hot
• 1⁄2 cup  creole seasoning, such as Tony Chachere's
• 2 (28 ounce) cans tomatoes and green chilies, such as Rotel
• 1 (36 ounce) package wild rice, with seasoning packet
• 1 (16 ounce) can diced tomatoes
• 11  quarts  bbq  meat, such as hickory-smoked beef brisket, turkey breast, sausage and baby back rib meat

Directions

1. Preheat the oven to 275 degrees F.
2. In a large ovenproof pot, heat the butter. Saute the celery, onions and peppers until the vegetables begin to soften. Add the broth, Worcestershire, hot sauce, seasoning, tomatoes with chiles, rice, tomatoes and the meat, and combine thoroughly. Cover tightly with foil and bake for 2 hours 30 minutes to 3 hours.