Pork jambalaya
Yield: 8 Servings
Ingredients:
- 2 tb Olive oil
- 1 1/2 lb Pork (1" cubes)
- 1 c Chopped onion
- 1/2 c Chopped green onions
- 2 tb Chopped fresh parsley
- 1/4 c Finely chopped bell pepper
- 1/2 c Dry white wine
- 1/2 ts Crushed dried mint
- 1 tb Chopped garlic
- 1 1/2 c Long grain rice
Instructions:
Salt to taste Louisiana hot sauce or Grnd cayenne pepper to taste Stock or water Over medium-high heat in a large saucepan heat the oil brown off the pork then remove from the pot. Add the onions green onions parsley and bell pepper and cook until the onions are brown. Stirring add the wine mint garlic rice meat salt hot sauce and enough water (or stock) to cover the rice by 1/2 inch. Continue cooking on medium-high heat stirring occasionally. Bring the stock to a boil and let boil until it has disappeared from the top stir again then lower heat. Cover the pot and simmer for at least 1 hour before lifting the lid. Then check the rice for doneness stir cover and let steam another 15 to 20 minutes. A jambalaya is a meal that we like cooking outside as well as
inside. When we cook it outside, it's usually done in a forty-quart
pot. All the family and friends come over, and we pass a good time.
This is a popular dish served at all social gatherings in southern
Louisiana. -Justin Wilson From Justin Wilson's Homegrown Louisiana Cookin' Typed for you by Mike Nesbitt
