Pork Jambalaya Oct 02,2017

Sustenance ( Recipes )

Pork Jambalaya

½ lb pork tenderloin, chopped

½ lb smoked sausage, ½ “ slices

¼ C vegetable oil

¼ C all-purpose flour

1 C chopped onion

1 C chopped celery

1 bunch green onions, chopped

4 cloves garlic, minced

1 Tbsp chopped parsley

1 8 oz can tomato sauce

1 tsp garlic salt

½ tsp pepper

½ tsp paprika

½ tsp dried thyme

¼ tsp red pepper

6 C uncooked rice

This recipe uses pork tenderloin, but you can substitue any meat you have handy.  Cook sausage and pork until browned; drain well.  Set aside.  Cook rice according to package and set aside.  Heat oil in 300 degree (approximately 12 charcoal briquettes) Dutch oven; add flour and cook over medium high heat stirring constantly until your rue (thickening agent) turns dark brown but being careful not to burn.  Stir in onion, celery, ½ of the green onion, garlic and parsley.  Cook over medium heat for 10 minutes stirring frequently.  Add tomato sauce and seasonings.     Stir in the meat and remaining green onions.  Cook until thoroughly heated.  Add cooked rice and mix well.  Simmer for 5 minutes covered.  Enjoy!

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