| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cajun | Cajun, Main dish, Meats | 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 |
| Salt to taste | ||
| Louisiana hot sauce or | ||
| Grnd cayenne pepper to taste | ||
| Stock or water |
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' Typed for you by Mike Nesbitt
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