Pork Chops And Sausage Jambalaya Food

JOHN BESH'S PORK & SAUSAGE JAMBALAYA RECIPE - (4.3/5)

Steps:

• In a large, heavy-bottomed pot, cook the bacon over medium-high heat until the fat is rendered, about 3 minutes. Add the onions and cook, stirring often, until browned. Add the bell pepper, celery, and sausage. Cook, stirring, for another 3 minutes, then add the rice, paprika, thyme, and red pepper flakes. Increase the heat to high and add the chicken broth and tomato sauce, then the pork and green onions. Stir well and bring to a boil. Cover, reduce the heat to low, and simmer for 18 minutes. Remember, the pork and sausage are already cooked, you're only making the rice at this point. Remove the post from the heat and it's ready to serve! Season with salt and Tabasco.

PORK CHOPS AND SAUSAGE JAMBALAYA

Steps:

• Season pork chops. Brown pork chops and sausage in oil until well browned. Skim excess oil, saute onions, bell pepper and celery until wilted. Add 1 cup water to mixture and simmer for 30 minutes covered. Add parsley, onion tops, raw rice, remaining water to mixture and simmer on low heat for 30 minutes, stirring once while cooking. Serve hot.

PORK AND SAUSAGE JAMBALAYA

Steps:

• In an 8-quart cast iron pot, heat oil on medium to high heat. Add pork and cook until water evaporates and pork is starting to brown. Remove excess oil leaving just a small amount in bottom of pot. Add onions to oil and cook on medium to high heat until the onions and pork have fully browned. Add water and sausage to pot and bring to a boil. Add salt, black pepper, red pepper, garlic powder and hot sauce, to taste. Boil on medium heat 10 to 15 minutes.
• Add rice and stir frequently to keep from sticking to pot. Stir for 7 to 8 minutes until rice has soaked up liquid. Put lid on pot and heat on low for 10 minutes. Lift lid and run spoon on side of pot 4 times to allow water to drain to bottom. Seal rice with back of spoon and replace lid. Cook for 15 minutes, then turn off the heat. Turn rice over with spoon to fluff and serve.

PORK AND SAUSAGE JAMBALAYA

Steps:

• In a 6-8 quart cast iron pot add one cup of cooking oil and turn heat on medium to high.
• Add pork and cook until all water evaporates from the meat.
• Turn heat to low and add onions on top of meat.
• Stir bottom frequently to keep pork and onions from sticking.
• Cook until onions become glazed and most of the liquid has evaporated from them.
• Add 3/4 quart of water and 1/2 lb. of sausage and turn heat to low boil.
• Make mental note of water level in pot.
• Cook 10 minutes, adding seasonings to taste.
• Turn heat off and check water level to make sure it has not decreased much.
• Replace water if needed.
• Skim off excess oil, leaving a small amount.
• Turn heat back to low boil and season to taste again.
• Add extra salt and pepper because the rice will absorb much of the seasonings.
• Turn heat on medium to high and stir in the rice and make sure the rice is completely covered by the water.
• Set the timer for 20-25 minutes and don't touch.
• Stir and serve.

LEFT-OVER PORK ROAST JAMBALAYA

Steps:

• Into dutch oven.
• Add bite sized chunks of cooked pork roast.
• Add chicken broth and water.
• Add thinly sliced celery and onion.
• Add tomatoes with juice.
• Add salt.
• Add long-grained white rice.
• Add butter, thyme, garlic pepper and bay leaves.
• Add minced garlic.
• Combine all ingredients and bring to a boil.
• Turn heat down and simmer covered 45 minutes or longer.
• Keeping the dish on warm until serving only makes it taste better -- just keep it from boiling. Remove bay leaves before serving. More salt might be needed according to taste.

PORK CHOP JAMBALAYA

Steps:

• Brown pork chops that have been seasoned to taste. Remove chops from pot.
• Saute'onions, bell pepper,and celery in oil that chops were browned inches Remove all oil from the pot that you can and add a small amount of water to form a gravy.
• Put chops back into the pot. Cook on medium heat for about 20 minutes. Add cooked rice and onion tops and stir well. Cover and simmer for 10 minutes.

SMOTHERED PORK CHOPS AND SAUSAGE

Steps:

• Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops.
• (Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier).
• Heat the oil in a Dutch oven or large pot over medium-high heat.
• Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side).
• Remove the pork chops to a platter and set aside.
• Reduce the heat to medium.
• Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.
• Add the onions, salt, and pepper.
• Cook, stirring, until the onions are slightly soft, about 5 minutes.
• Add the garlic, bay leaves, chicken broth and water.
• Bring to a boil.
• Return the pork chops to the pot.
• Reduce the heat to medium-low, cover and simmer for 45 minutes.
• Add the smoked sausage and the potatoes.
• Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.
• Serve with either steamed white rice or rice pilaf.