Pork Jambalaya Recipe
Ingredients
| 1/4 pound fully cooked smoked turkey sausage | ||
| Onion | 3/4 Cup (16 tbs), chopped | |
| 1 cup chopped green or sweet red pepper | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Chili powder | 1 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Water | 2 1/4 Cup (16 tbs) | |
| 1 16 ounce can tomatoes, cut up | ||
| 2 cups cubed cooked pork | ||
| 1 9 ounce package frozen cut okra | ||
| Long grain rice | 1 Cup (16 tbs) | |
| 1 tablespoon instant chicken bouillon granules | ||
Directions
Halve turkey sausage lengthwise and cut into 1/4 inch slices.
In a 12 inch skillet cook sausage, onion, green pepper, mushrooms, and garlic till onion is tender.
Stir in chili powder, ground red pepper, and 1/4 teaspoon pepper.
Cook and stir for 1 minute.
Stir in water, undrained tomatoes, pork, okra, uncooked rice, and bouillon granules.
Bring to boiling; reduce heat.
Cover and simmer for 15 to 20 minutes or till rice is tender.
In a 12 inch skillet cook sausage, onion, green pepper, mushrooms, and garlic till onion is tender.
Stir in chili powder, ground red pepper, and 1/4 teaspoon pepper.
Cook and stir for 1 minute.
Stir in water, undrained tomatoes, pork, okra, uncooked rice, and bouillon granules.
Bring to boiling; reduce heat.
Cover and simmer for 15 to 20 minutes or till rice is tender.
Chef
