Cajun and Creole Recipes
New Year's Pork Jambalaya
Ingredients
- 1 pound smoked sausage, sliced 1/4 inch thick
- 1 pound lean pork chunks, cut into 1 inch cubes
- Tony's Creole seasoning
- 1/4 cup oil
- 1 large onion, chopped
- 1/4 cup chopped bell pepper
- 1/4 cup chopped celery
- 1 cup water
- 1 cup chicken or beef broth
- 1/4 cup butter
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper
- 2 tablespoons minced pimiento
- 1 cup uncooked rice
- 1 (16 ounce) can black-eyed peas, drained
- 1/3 cup chopped parsley
- 1/3 cup chopped green onion tops
Instructions
- In a heavy 4 quart pot, brown sausage and pork, seasoned with Creole seasoning, in hot oil.
- Add onion, bell pepper and celery. Cover and cook over medium heat for 30 minutes or until pork is almost done.
- Skim off excess oil. Add water, broth, butter, salt, black and red pepper and pimiento. Bring mixture to a boil.
- Add rice, stir and add black-eyed peas. Cover and cook for 30 minutes or until rice is cooked.
- Add parsley and onion tops the last 5 minutes.
Attribution
Lafayette Centennial Cookbook - 1884-1994