Pork Jambalaya 2

Vegetable oil
1-1/2 pound pork, diced
1/2 pound smoked sausage, sliced
2 ounces pork tasso, minced
2 medium onions, diced
1/2 cup celery, diced
1 large bell pepper, diced
1/2 cup cabbage, shredded
1 jalapeno, de-seeded and diced
3 pods garlic, minced
1 can cream of mushroom soup
1 tablespoon Worcestershire sauce
1-1/2 teaspoon Louisiana hot sauce
1 teaspoon salt
2 teaspoons cayenne pepper
4 cups beef stock, canned
3 cups water
1 tablespoon Kitchen Bouquet
3 cups long grain rice, washed
1 cup green onions, cut
2 tablespoons parsley, minced

Pour enough oil to cover bottom of 10 quart thick black pot with lid. Add diced pork, and brown well evenly. Add tasso, sausage and cook 5 minutes, stirring well. Add onions, bell pepper, jalapeno, cabbage, garlic and celery, mixing well. Cook on medium until onions are transparent. Add cream of mushroom soup, Louisiana hot sauce, Worcestershire, salt, cayenne pepper, stirring well and simmer 5 minutes. Add stock and water and bring to a boil for 3 minutes. Add Kitchen Bouquet and stir. Add washed rice and stir, so rice does not stick. Simmer for 15 minutes or until rice has absorbed all but 1/2 inch of liquid. Lower heat and add green onions and parsley. Cover and cook 20 minutes on low heat. After 15 minutes, stir with folding action, cover and allow to finish cooking. Finished jambalaya should have absorbed all the liquid, but remain moist.

Serves 10.

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Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana