Smothered Jambalaya

1 pound pork, jambalaya cut
Seasoned salt of choice
1 onion, chopped
1 small clove garlic, chopped
1 stalk celery, chopped.
2 carrots, chopped
1/2 bell pepper, chopped
1/4 cup green onions, chopped
1/4 cup parsley, chopped
3/4 cup water
1/2 cup wine (optional)

Cook this dish on top of stove after basic preparation on low to medium heat, depending on serving time. This is also a camping dish. Season the jambalaya meat until covered with seasoning salt. Brown in Dutch oven, leaving drippings and meat, in pot. saute onions, celery and bell pepper with meat until tender. Add chopped potatoes and carrots, stirring until evenly mixed. Add water and cook slowly on low beat. Wing can be added during saute process or after all ingredients are in pot. Also may use 1/2 cup water and wine. Garnish with optional green onions and parsley. Serve with salad. This is a one-course meal. Serve hot.

Serves 4.

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Jambalaya, Rice Dressing, Rice Dishes

Cajun Country -- New Iberia, Louisiana