|
|
Awesome Pork JambalayaMain Dishes & Casseroles
Add to Recipe Box
|
|
|
Submitted by Tessie Duhon
on Sunday, October 29, 2006
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | 12 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 2 hours, 0 minutes |
| Ready In: | 2 hours, 30 minutes |
|
Jambalaya is possibly the most versatile of the traditional Southern dishes along with gumbo. Ingredients include a combination of rice, vegetables and meat, poultry, or seafood. This version is made with fresh sausage and smoke sausage. |
| |
| Ingredients |
| 4 pounds pork fingers cut up (best if it has lots of meat) |
1 pound smoke sausage cut up |
| 1 package fresh sausage (browned then cut up in pieces) |
1 large onion |
| 1 large bell pepper |
2 - 3 pods garlic |
| 2 cans Rotel or tomatoes with chilis |
salt, black pepper, onion powder, garlic powder seasoning to taste |
|
| | | Directions | Cut up and season pork meat. Brown until it makes a good brown crust on the bottom of the pot.(Black pot recommended)
Once that is brown, brown fresh sausage and smoke sausage. Remove meat from pot and set aside.
Add onions, bellpeppers, garlic and rotel tomatoes and scrape the dripping at the bottom of the pot and smother (cook until ingredients reduce in size and water evaporates) everything really well.
Add about 4 cups of water, use your judgment and let it boil about 30 minutes, then add all the meat back in the pot. Let it cook for about an hour or until sauce starts to thicken a little then add cooked rice. You want to leave it jucy because the rice will absorb the jucies.
Serve with Corn MacqueChoux or Sweet Peas; wonderful with fresh purple hull beans too.
|
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
