Frank's Recipes! Pork and Sausage Jambalaya

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Pork and Sausage Jambalaya

2 lbs pork, boneless (or 3lb with bones)
2 lbs SMOKED sausage, cut into 1in pieces
1/2 LB Tasso (smoked pork) cut into small pieces. OPTIONAL
about 6 cups cooked rice
1 large onion, chopped
1 bunch green onions, sliced into small pieces
1/2 c parsley, chopped
4 cloves garlic, minced
salt, red and black pepper, garlic powder
A little cooking oil

If you're using a pork roast, cut it into 3x3in pieces. Heat a little oil (2 or 3 tbls) in a HEAVY pot over high heat. When the oil is good and hot add pork which has been seasoned. Brown VERY well, turning and stirring meat often. Don't be overly concerned about burning it, as it needs to be browned very well. When the meat is nearly done browning add sausage and tasso. You'll need to drain some of the fat off as you're sautéing the sausage, I'm sure. Add onions and garlic and sauté until golden. Next, add water to cover, toss in the green onions, bring to a boil and turn heat down to med-low. Cover and cook until the meat is very tender. In the meantime cook your rice. When the meat is as tender as you like uncover the pot and cook until the liquid is reduced to a rich gravy. Season very well and then add your rice, stirring and mixing well. Turn the heat down very low and cover the pot, stirring every minute or two. Do this for about 10 minutes and you're done!