Jambalaya (btvc62a)

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 :

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