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Pork Jambalaya Recipe
|Long grain rice||3 Cup (48 tbs)|
|Pork||2 1⁄2 Pound, cut in chunks|
|Onions||3 Cup (48 tbs), chopped|
|Bell pepper||1⁄2 Cup (8 tbs), chopped|
|Garlic||1 Teaspoon, chopped|
|Parsley||2 Tablespoon, chopped|
|Celery||1 Tablespoon, chopped|
|Cayenne pepper||To Taste|
|Dry white wine||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
Calories 518 Calories from Fat 88
% Daily Value*
Total Fat 10 g15.1%
Saturated Fat 2.1 g10.4%
Trans Fat 0 g
Cholesterol 93.5 mg
Sodium 127.9 mg5.3%
Total Carbohydrates 62 g20.8%
Dietary Fiber 1.4 g5.5%
Sugars 3.1 g
Protein 36 g72.4%
Vitamin A 8.2% Vitamin C 27.8%
Calcium 3.9% Iron 14.2%
*Based on a 2000 Calorie diet
Saute onions and bell pepper in pork drippings and oil.
Add other seasonings, wine, and water, then add rice.
Have enough water to cover ingredients about 1 inch.
Cook on medium heat until most of the juice is gone.
Then cover and simmer 1 hour.
Don't remove the cover until the hour is past.