Pork Jambalaya

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 1/2 lbs	681g / 24oz	Pork - (1" cubes)
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	31g / 1.1oz	Chopped green onions
2 tablespoons	30ml	Chopped fresh parsley
1/4 cup	36g / 1.3oz	Finely chopped bell pepper
1/2 cup	118ml	Dry white wine
1/2 teaspoon	2.5ml	Crushed dried mint
1 tablespoon	15ml	Chopped garlic
1 1/2 cups	240g / 8.5oz	Long grain rice
		Salt to taste
		Louisiana hot sauce or
		Cayenne pepper to taste
		Stock or water

Recipe Instructions

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'

Source:
Cajun Country Recipes

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