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Food
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Pork and Smoked Andouille Jambalaya

1 pound cubed pork
1 teaspoon Tony Chachere's Creole Seasoning
1 tablespoon vegetable oil
1/2 pound smoked andouille, sliced
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
1 tablespoon dark roux
1/2 cup water
2 cups rice
3 1/2 cups beef broth
2 bay leaves
1 teaspoon hot sauce
1/4 cup chopped green onions
2 tablespoons minced parsley

Season pork with Creole seasoning.

In a large sauce pot, heat oil, stir in seasoned pork, and cook over medium heat for 10 minutes, stirring occasionally. Add smoked andouille. Cook for an additional 5 minutes.

Stir in onion, bell pepper, celery and garlic, and cook for 5 minutes. Stir in roux and water; cover pot and cook for 10 minutes, stirring occasionally.

Stir in rice and cook for 2 minutes. Add beef broth, bay leaves and hot sauce. Bring to boil, cover pot, turn fire as low as it will go, and cook for 27 minutes, stirring every 9 minutes.

Stir in green onions and parsley.

Makes 6 servings


By chef Patrick Mould, Louisiana Cooking School & Cajun Store in St. Martinville, La.

Sunday, August 20, 2000



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