Jambalaya (btvc62a)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Butter or margarine |
| 1 | pounds | Pork -- cut into narrow |
| Stri | ||
| 1 | Onion -- chopped | |
| 1 | Green pepper -- sliced | |
| 1 | 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 |
| Salt | ||
| Freshly ground black pepper | ||
| 4 | ounces | Shrimp -- peeled deveined |
Directions
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 :