ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
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

bottom navigation bar Terms of Use  Privacy Policy