PORK JAMBALAYA

      Title: PORK JAMBALAYA
  Categories: Cajun, Main dish, Meats
       Yield: 8 Servings
  
       2 tb Olive oil
   1 1/2 lb Pork (1" cubes)
       1 c  Chopped onion
     1/2 c  Chopped green onions
       2 tb Chopped fresh parsley
     1/4 c  Finely chopped bell pepper
     1/2 c  Dry white wine
     1/2 ts Crushed dried mint
       1 tb Chopped garlic
   1 1/2 c  Long grain rice
            Salt to taste
            Louisiana hot sauce or
            Grnd cayenne pepper to taste
            Stock or water
  
     Over medium-high heat in a large saucepan, heat the oil, brown off
   the pork, then remove from the pot. Add the onions, green onions,
   parsley, and bell pepper, and cook until the onions are brown.
   Stirring, add the wine, mint, garlic, rice, meat, salt, hot sauce,
   and enough water (or stock) to cover the rice by 1/2 inch. Continue
   cooking on medium-high heat, stirring occasionally. Bring the stock
   to a boil and let boil until it has disappeared from the top, stir
   again, then lower heat. Cover the pot and simmer for at least 1 hour
   before lifting the lid. Then check the rice for doneness, stir,
   cover, and let steam another 15 to 20 minutes.
   
   "A jambalaya is a meal that we like cooking outside as well as
   inside. When we cook it outside, it's usually done in a forty-quart
   pot. All the family and friends come over, and we pass a good time.
   This is a popular dish served at all social gatherings in southern
   Louisiana."-Justin Wilson
   
   From Justin Wilson's Homegrown Louisiana Cookin'
   
   Typed for you by Mike Nesbitt
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