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
