Pork Jambalaya

Course : Cajun
Serves: 8
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2 tablespoons olive oil
1 1/2 pounds pork -- (1 inch cubes)
1 cup chopped onion
1/2 cup chopped green onions
2 tablespoons chopped fresh parsley
1/4 cup finely chopped bell pepper
1/2 cup dry white wine
1/2 teaspoon crushed dried mint
1 tablespoon garlic chopped
1 1/2 cups long grain rice
1 teaspoon salt to taste
1 bottle Louisiana hot sauce or cayenne pepper to taste
1 can stock or water

Preparation / Directions:

Over medium-high heat in a large saucepan, heat the oil, brown off the pork, then remove from the pot. Add the onions, green onions, parsley, and bell pepper, and cook until the onions are brown. Stirring, add the wine, mint, garlic, rice, meat, salt, hot sauce, and enough water (or stock) to cover the rice by 1/2 inch. Continue cooking on medium-high heat, stirring occasionally. Bring the stock to a boil and let boil until it has disappeared from the top, stir again, then lower heat. Cover the pot and simmer for at least 1 hour before lifting the lid. Then check the rice for doneness, stir, cover, and let steam another 15 to 20 minutes. "A jambalaya is a meal that we like cooking outside as well as inside. When we cook it outside, it's usually done in a forty-quart pot. All the family and friends come over, and we pass a good time. This is a popular dish served at all social gatherings in southern Louisiana."-Justin Wilson From Justin Wilson's Homegrown Louisiana Cooki

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