Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 2 tablespoons butter or margarine

  3. 1 pound pork -- cut into narrow -- stri

  4. 1 onion -- chopped

  5. 1 green pepper -- sliced

  6. 1 red bell pepper -- sliced

  7. 4 ounces mushrooms -- thickly sliced

  8. 1 cup rice -- uncooked long-grain

  9. 2 cups chicken stock

  10. 1/4 teaspoon ground allspice

  11. 4 ounces sausage -- smoked sliced or c salt freshly ground black pepper

  12. 4 ounces shrimp -- peeled deveined

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


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