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+--- Thread: Blue Bayou Jambalaya (/showthread.php?tid=196812)
Blue Bayou Jambalaya - tubeN2 - 04-22-2005
1 pound boneless pork, fresh, diced into 1/2-inch cubes
3 tablespoons vegetable oil
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon thyme, dried
1/4 teaspoon garlic powder
1 (16 ounce) can tomatoes, crushed
4 cups water
1 1/4 cups rice, uncooked
2 chicken bouillon cubes
1 1/2 cups onion, diced
1 cup celery, diced
1 cup green bell pepper, diced
3/4 cup zucchini, diced
1 teaspoon yellow chile pepper
1/4 cup scallions, chopped
1 tablespoon parsley, chopped
1 cup ham, diced
1 cup Polish sausage, cooked, diced
1 cup Italian sausage, cooked, diced
1 cup okra, frozen, cut
1 1/2 cups small shrimp, cooked
In a large saucepan, sauté pork in oil over medium heat for 15 minutes, stirring occasionally. Add pepper, thyme, garlic powder and tomatoes. Cover and cook for 15 minutes.
Add water, ride, bouillon cubes, onions, celery, green pepper, zucchini, chile pepper, scallions and parsley. Bring to a boil. Stir to blend ingredients, cover and simmer for 10 to 15 minutes.
Stir once or twice and add remaining meat ingredients. Cook for another 10 minutes and add okra and shrimp. Heat well and serve hot.
Yields 6 to 8 servings.