Yield: 8 servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
2 tablespoons | Butter or margarine |
1 pounds | Pork -- cut into narrow |
\N \N | Stri |
1 \N | Onion -- chopped |
1 \N | Green pepper -- sliced |
1 \N | Red bell pepper -- sliced |
4 ounces | Mushrooms -- thickly sliced |
1 cup | Rice -- uncooked long-grain |
2 cups | Chicken stock |
¼ teaspoon | Ground allspice |
4 ounces | Sausage -- smoked sliced or |
\N \N | Salt |
\N \N | Freshly ground black pepper |
4 ounces | Shrimp -- peeled deveined |
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 sk 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. Rita in Scottsdale 09/22 03:15 P.M. FROM: RITA TAULE (BTVC62A) Recipe By :