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Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
1 lb smoked sausage, sliced about 1/4 inch thick
1 lb lean pork chunks, cut into 1 inch cubes
Creole seasoning mix
1/4 cup oil
1 large onion, chopped
1/4 cup chopped bell pepper and celery
1 cup water and chicken broth
1/4 cup butter
1 1/2 tsp salt
1/4 tsp black and red peppers
2 tbsp minced pimiento
1 cup uncooked rice
1 (16 oz) can black-eyed peas, drained
1/3 cup chopped parsley and green onion tops
In a pot, brown meats and season with Creole seasoning in the oil. Add vegetables. Cover and cook on medium heat 30 minutes or until pork is almost done. Skim off excess oil. Add water, and next 6 ingredients. Bring to a boil. Add rice and stir in black-eyed peas. Cover and cook 30 minutes or until rice is cooked. Add parsley and onion tops the last 5 minutes.
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NEW ORLEANS PORK JAMBALAYA
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Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
1 lb smoked sausage, sliced about 1/4 inch thick
1 lb lean pork chunks, cut into 1 inch cubes
Creole seasoning mix
1/4 cup oil
1 large onion, chopped
1/4 cup chopped bell pepper and celery
1 cup water and chicken broth
1/4 cup butter
1 1/2 tsp salt
1/4 tsp black and red peppers
2 tbsp minced pimiento
1 cup uncooked rice
1 (16 oz) can black-eyed peas, drained
1/3 cup chopped parsley and green onion tops
In a pot, brown meats and season with Creole seasoning in the oil. Add vegetables. Cover and cook on medium heat 30 minutes or until pork is almost done. Skim off excess oil. Add water, and next 6 ingredients. Bring to a boil. Add rice and stir in black-eyed peas. Cover and cook 30 minutes or until rice is cooked. Add parsley and onion tops the last 5 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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