Jambalaya with pork loin
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onion -- finely chopped | |
| 1 | Red Bell Pepper -- finely | |
| Chopped | ||
| 3 | Celery Leaves -- finely | |
| Chopped | ||
| 1 | small | Carrot -- finely chopped |
| 2 | slices | Bacon |
| 1 | tablespoon | Oil |
| 240 | grams | Parboiled Rice -- (3 dl.) |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Paprika |
| ¼ | teaspoon | Cayenne Pepper -- or more to |
| Taste | ||
| ½ | teaspoon | Thyme |
| 1 | Clove Garlic -- crushed | |
| Pepper -- to taste | ||
| 5 | Deciliters Chicken Bouillon | |
| 1 | pounds | Pork Loin -- (lean) |
| Fresh Dill Weed -- for | ||
| Garnish | ||
Directions
Cut bacon in small cubes and brown in oil. Add vegetables. Add rice and spices let browm for ca. 1 minute. Add bullion. Mix well and boil covered for approximately 15 minutes. Trim pork loin of any excess fat and cut in thin 1½ strips. Add these to the the rice mixture.
Let cook for 5-7 minutes. Let stand 3-4 minutes. Garnish with dill if desired.
Recipe By :