Jambalaya (btvc62a)

8 servings

Ingredients

Quantity	Measure	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 :