leon bottom

sundried-tomato & mango jambalaya

For a vegetarian meal substitute meats with potatoes, carrots and mushrooms


• 2 pounds pork, cubed salt and black pepper to taste
• 1/4 cup olive oil
• 1 1/2 pounds chicken, poacbed , skinned , boned arid coarsely chopped
• 1 1/2 pounds sausage, sliced
• 1 pound onions, chopped 1 bell pepper, chopped
• 3 1/4 cup chopped green onions
• 2 or 3 garlic cloves, minced
• 2 pounds long grain rice
• 6 1/2 cups water
• 3 tablespoons hot sauce
• 2 teaspoons salt
• 2 teaspoons red pepper
• 6 beef bouillon cubes
• 3 tablespoon kitchen bouquet

cooking directions:

Season the pork with salt and black pepper. Fry the pork in the canola oil in a heavy cast-iron pan or dotch oven until cooked through, turning frequently; reduce the heat. Cook over low heat for 30 minutes, stirring occasionally. Add the chicken and sausage and mix well. Cook for 10 minutes, stirring frequently. Remove the pork mixture to a bowl using a slotted spoon, reserving the pan drippings. Saute the onions, bell pepper, green onions and garlic in the reserved pan drippings until the onions are tender. Return the pork mixture to the pan and mix well. Add the rice, water, hot sauce, salt, red pepper, bouillon cubes and kitchen bouquet and mix well. Bring to a boil; reduce the heat. Simmer for 5 minutes, stirring occasionally. Bake, covered, at 300 degrees for 45 minutes; do not peek. Remove the cover and bake for 20 minutes longer or until the rice is tender.

Note: At just about any big party in Louisiana, you will find Jambalaya. It is inexpensive to prepare, feeds a crowd, and everyone loves it. At large festivals, it is not unusual to see men making jambalaya for hundreds of people in gigantic sugar kettles.

serves: a crowd


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