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See below ingredients and instructions of the recipe
2 tb Olive oil 1/2 ts Crushed dried mint
1 1/2 lb Pork (1" cubes) 1 tb Chopped garlic
1 c Chopped onion 1 1/2 c Long grain rice
1/2 c Chopped green onions Salt to taste
2 tb Chopped fresh parsley Louisiana hot sauce or
1/4 c Finely chopped bell pepper Grnd cayenne pepper to taste
1/2 c Dry white wine Stock or water
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 Cookin'
Typed for you by Mike Nesbitt
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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