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Pork and Sausage Jambalaya

2 lb Pork; cubed
1 lb Smoked sausage; sliced
3 c Long grain rice
6 c Water
4 md Onions; finely chopped
3 ts Salt
2 ts Granulated garlic
1/4 c Green onions; chopped
1/4 md Bell pepper; chopped
1/2 ts Black pepper
2 ts Louisiana hot sauce


Fry pork and sausage with 1/2 cup water until dark brown.


Remove fat, leaving just enough fat to cover bottom of pot.


Add onions and cook with pork and sausage until onions are dark brown.


Add 1/2 cup water, then put in bell peppers and green onions and let simmer, uncovered, for about 10 minutes.


Add 5 cups water and remaining seasonings, and bring to a hard boil.


Add rice and stir so that the rice does not stick to bottom of pot.


As it thickens turn heat down. When just about all the water is out, cover and turn heat down low.


Let sit for about 15 minutes and then turn rice. Do not stir. Cover and let sit for about 10 more minutes.



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