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Jambalaya with pork loin
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| Artist: |
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| Categories: |
Creole & Cajun, Jams & Jellies, Pork, Southern |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| | Onion -- finely chopped | | 1
| | Red Bell Pepper -- finely | | | Chopped | | 3
| | Celery Leaves -- finely | | | Chopped | | 1
| small | Carrot -- finely chopped | | 2
| slice | Bacon | | 1
| tbsp | Oil | | 240
| grams | Parboiled Rice -- (3 dl.) | | 1 1/2
| tsp | Salt | | 1
| tsp | Paprika | | 1/4
| tsp | Cayenne Pepper -- or more to | | | Taste | | 1/2
| tsp | Thyme | | 1
| | Clove Garlic -- crushed | | | Pepper -- to taste | | 5
| dl | Chicken Bouillon | | 1
| lbs | Pork Loin -- (lean) | | | Fresh Dill Weed -- for | | | Garnish |
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Procedures:
| 1 | Cut bacon in small cubes and brown in oil. | | 2 | Add vegetables. | | 3 | Add rice and spices let browm for ca. | | 4 | 1 minute. | | 5 | Add bullion. | | 6 | Mix well and boil covered for approximately 15 minutes. | | 7 | Trim pork loin of any excess fat and cut in thin 1 ?strips. | | 8 | Add these to the the rice mixture. | | 9 | Let cook for 5-7 minutes. | | 10 | Let stand 3-4 minutes. | | 11 | Garnish with dill if desired. | | 12 | recipe by : |
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