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Pork Jambalaya

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2 pounds boneless pork shoulder butt
cup peanut or olive oil
1 cups minced onions
1 cup minced celery
1 cups minced green or red bell peppers
1 cups tasso or other smoked ham, cut in inch cubes
1 teaspoon black pepper
1 teaspoon white pepper
teaspoon cayenne
1 teaspoon salt
1 garlic clove, minced
1 cups chopped peeled fresh or canned tomatoes
1 bay leaf
teaspoon fresh or dried thyme leaves
Hot pepper sauce
1 cup dry white wine
2 cups long-grain rice
3-4 cups chicken stock, heated


Serves: 6


1. Remove any visible fat or gristle from the pork, and cut the meat into ½ inch cubes.

2. Heat the oil in a large pot or Dutch oven. Brown the cubes of pork, in batches, stirring to colour evenly. Remove the pork with a slotted spoon & set aside.

3. Add the onions, celery and bell peppers to the pot and cook, stirring; 3-4 minutes. Add the ham, black and white peppers, cayenne, and salt. Cook over medium heat, stirring frequently, until the onions are soft and golden, about 12 minutes.

4. Add the garlic, tomatoes, herbs, and hot pepper sauce to taste. Cook 5 minutes more. Add the pork and wine and mix well, then cover the pot and cook gently over low heat for about 45 minutes.

5. Add the rice and stir well. Cook 3-4 minutes.

6. Pour in 3 cups of the chicken stock and stir to blend. Bring to a boil. Cover, reduce the heat to low, and simmer until the rice is tender, about 15 minutes. Stir the mixture occasionally and add more chicken stock if necessary .The rice should be moist, not dry and fluffy. Serve from the casserole or in a large heated serving dish.

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