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Jambalaya


Course : Casseroles
Serves: 8
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Ingredients:


2 tablespoons vegetable oil

2 tablespoons butter or margarine

1 pound pork -- cut into narrow strips

1 medium Onion -- chopped

1 medium green pepper -- sliced

1 medium red bell pepper -- sliced

4 ounces mushrooms -- thickly sliced

1 cup rice -- uncooked long-grain

2 cups chicken stock

1/4 teaspoon ground allspice

4 ounces sausage -- smoked sliced or chopped

1 teaspoon salt

1 teaspoon freshly ground black pepper

4 ounces shrimp -- peeled deveined
 

Preparation / Directions:


Preheat oven to 350F. Heat oil and butter or margarine in a large heavy saucepan. Add pork strips; saute until well browned. With a slotted spoon, transfer browned pork to a 3-quart casserole. Add onion and green and red peppers to fat remaining in skillet; saute 3 to 4 minutes. Add mushrooms; saute 1 minute. Stir in rice and 2 cups stock; bring to a boil. Add allspice and smoked sausage; season with salt and pepper. Spoon seasoned rice mixture over pork; stir well. Cover casserole tightly with foil or lid. Bake in preheated oven 50 minutes. Stir well; add shrimp and additional boiling stock, if necessary. Recover casserole; bake 10 minutes longer or until liquid has been absorbed and meat is tender. To serve, garnish jambalaya with whole shrimp and tomato wedges. Makes 4 servings.

1 Kitchen's say:
  (3 3/4 Stars!)
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