New Year's Pork Jambalaya

Source: Lafayette Centennial Cookbook – 1884-1994

1 pound smoked sausage, sliced 1/4-inch thick
1 pound lean pork chunks, cut into 1-inch cubes
Tony’s Creole seasoning
1/4 cup oil
1 large onion, chopped
1/4 cup chopped bell pepper
1/4 cup chopped celery
1 cup water
1 cup chicken or beef broth
1/4 cup margarine
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
2 tablespoons minced pimiento
1 cup uncooked rice
1 (16 ounce) can black-eyed peas, drained
1/3 cup chopped parsley
1/3 cup chopped green onion tops

In a heavy 4-quart pot, brown sausage and pork, seasoned with Creole seasoning, in hot oil. Add onion, bell pepper and celery. Cover and cook on medium heat 30 minutes or until pork is almost done.
Skim off excess oil. Add water, broth, margarine, salt, black and red pepper and pimiento. Bring mixture to a boil. Add rice, stir and add black-eyed peas. Cover and cook 30 minutes or until rice is cooked. Add parsley and onion tops the last 5 minutes.

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