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Jambalaya

Source of Recipe


from River Road Recipes IV, Warm Welcomes






List of Ingredients



• 2 lbs. pork, cubed
  
• Salt and black pepper, to taste
  
• 1 c. canola oil
  
• 1 1/2 lbs. chicken, poached, skinned, boned and coarsely chopped
  
• 1 1/2 lbs. smoked sausage, sliced
  
• 1 lb. yellow onions, chopped
  
• 1 bell pepper, chopped
  
• 3/4 c. chopped green onions
  
• 2 or 3 garlic cloves, minced
  
• 2 lbs. long grain rice
  
• 6 1/2 c. water
  
• 3 Tbsps. hot sauce
  
• 2 tsp. salt
  
• 2 tsp. red pepper
  
• 6 beef bouillon cubes
  
• 3 Tbsp. Kitchen Bouquet
  






Instructions



1. Season the pork with salt and black pepper. Fry the pork in the canola oil in a heavy cast-iron pan or Dutch oven until cooked through, turning frequently; reduce the heat. Cook over low heat for 30 minutes, stirring occasionally. Add the chicken and sausage and mix well. Cook for 10 minutes, stirring frequently. Remove the pork mixture to a bowl using a slotted spoon, reserving the pan drippings.
   
   
2. Sauté the onions, bell pepper, green onions and garlic in the reserved pan drippings until the onions are tender. Return the pork mixture to the pan and mix well. Add the remaining ingredients and mix well. Bring to a boil; reduce heat and simmer for about 5 minutes, stirring occasionally.
   
   
3. Bake, covered, at 300° for 45 minutes; do not peek! Remove the cover and bake for 20 minutes longer or until the rice is tender.
   
   






Final Comments


NOTE: Original recipe says this "feeds a crowd."