Pork Jambalaya 3

1 pork roast
1/2 lb tasso
1/2 lb andouille, smoked sausage
2 onions
1 bell pepper
5 cloves garlic
Onion tops
1 pkg Jambalaya rice mix
4 cups white rice
Tony Chachere's seasoning

Smother pork roast which has been stuffed with garlic. Brown onions and make dark gravy. Add bell peppers. When cooked, debone and chop pork roast. Return pork to gravy, adding chopped tasso, andouille and onion tops. Season highly. Cook jambalaya rice mix and white rice in rice cooker. Mix rice with pat mixture,

Return To:
Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana