Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 1/2 lbs 681g / 24oz Pork - (1" cubes)

  3. 1 cup 62g / 2 1/5oz Chopped onion

  4. 1/2 cup 31g / 1.1oz Chopped green onions

  5. 2 tablespoons 30ml Chopped fresh parsley

  6. 1/4 cup 36g / 1 1/3oz Finely chopped bell pepper

  7. 1/2 cup 118ml Dry white wine

  8. 1/2 teaspoon 2 1/2ml Crushed dried mint

  9. 1 tablespoon 15ml Chopped garlic

  10. 1 1/2 cups 240g / 8 1/2oz Long grain rice

  11. Salt to taste

  12. Louisiana hot sauce or Cayenne pepper to taste

  13. Stock or water

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. "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'


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