| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Pork, Country liv |
6 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Ground allspice |
| 3/4 |
ts |
Shili powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground black pepper |
| 1/2 |
lb |
Smoked pork shoulder; cut in 1/2" cubes |
| 1 |
c |
Long-grain white rice |
| 2 |
lg |
Carrots; cut crosswise, 1/2" |
| 1 |
|
Stalk celery; cut crosswise, 1/4" |
| 1 |
sm |
Sweet red pepper; cut in 1/4" strips |
| 1 |
tb |
Olive oil |
| 1 |
c |
Boiling water |
| 1/2 |
c |
Broccoli; chopped |
| 1 |
c |
Black-eyed peas; cooked |
INSTRUCTIONS
JERK SEASONING
JAMBALAYA
Prepare Jerk Seasoning: In small cup, combine all ingredients.
In 3-quart ovenproof glass dish or casserole, combine pork, rice, carrots,
celery, pepper, oil and Jerk Seasoning; stir to mix well.
In 8-quart saucepot, place wire rack or steaming basket and add 1 1/2
inches water. Place glass dish with jambalaya on rack. Stir boiling water
into jambalaya. Cover and heat water in saucepot to boiling over high heat;
reduce heat to medium-low and steam 20 minutes.
Uncover saucepot; with large spoon, stir jambalaya, making sure to mix
liquid at bottom of dish into rice and vegetables. Cover and steam 15
minutes. Uncover; stir in broccoli and black-eyed peas. Cover and steam 10
minutes longer or until rice and vegetables are cooked through. If using an
automatic steamer, follow manufacturer's directions.
Remove jambalaya from saucepot to wire rack; cover with lid or aluminum
foil and let stand 10 minutes before serving.
NOTES : Before starting to prepare this dish, be sure that your 3-quart
ovenproof glass bowl or casserole fits inside the saucepot or steamer you
are using.
Recipe by: Country Living (March 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 22,
1998
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