Jambalaya - cooking recipe

Ingredients

3 lb. Boston butt roast
1 c. celery, cubed
1 c. green pepper, cubed
1 c. onion, cubed
1 1/2 to 2 c. rice
salt, pepper (black and red), parsley flakes, garlic powder and powder or liquid chicken broth to taste

Preparation

Make roux (shortening or oil and flour).
Brown over a low heat.
Add celery, green pepper and onion to roux.
Saute.
Chop meat into 1-inch pieces.
Cook in a small amount of fat.
Add to ingredients that are sauteed in roux.
Add rice.
Add 2 cups of water to a cup of rice.
Add seasonings and cook over medium heat until rice is done.