Ingredients
2 tbsp olive oil
1 1/2 lb pork (1 cubes)
1 cup chopped onion
1/2 cup chopped green onions
2 tbsp chopped fresh parsley
1/4 cup finely chopped bell pepper
1/2 cup dry white wine
1/2 tsp crushed dried mint
1 tbsp chopped garlic
1 1/2 cup long grain rice
1 salt to taste
1 louisiana hot sauce or
1 grnd cayenne pepper to taste
1 stock or water
Directions
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
Servings: 8 servings
Pork Jambalaya Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Recipes as an idea can be traced way back into ancient history, in truth as far back into history as the Egypt of the Pharoahs, and maybe further still. However, mostly, these ancient records were just very basic pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to academics are a few stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Moving our culinary historical trip onwards, we have a couple of interesting cookery books published in the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books are unconnected to the spicy food that is popular today, but rather accounts of the types of food eaten by the rich and powerful of that period. Over the next few hundred years, the rich families of Europe tried to serve the most extravagent banquests, and as a consequence, the best cooks and their recipes were at a premium. Even so, it wasn`t until the 19th century the formal cooking and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down popular recipes of the day. When we get to the 20th century, recipe books were increasing in popularity as a result of more people being able to read, people having more spare time and having more disposable income. The arrival of TV brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Pork Jambalaya recipe.
