Jambalaya with Pork and Chorizo
by Editorial Staff
The dish with the exotic name jambalaya comes from Cajun cuisine. The Kajuns are French-speaking settlers from Eastern Canada who settled in Louisiana. Jambalaya somewhat resembles pilaf or risotto, as it is cooked on the basis of rice. The classic jambalaya recipe necessarily contains ham and / or sausages, but today you can find jambalaya recipes with fish, seafood,pork.
Ingredients:- 700 g pork pulp
- 2 pinches of hot red pepper
- 1 tablespoon. l. chopped parsley
- 2 pinches ground black pepper
- 100 g root celery
- 1 green bell pepper
- salt
- ground black pepper
- 100 g chorizo sausage
- best from South Carolina
- butter – 50 g
- 1 teaspoon dried thyme
- 200 g American white rice
Directions:
- Heat oil in a large skillet. Add pork, randomly chopped into small pieces, and brown it for 10 minutes.
- Transfer to a plate, season with salt and pepper, stir. Put finely chopped bell peppers and celery, rice and red peppers in the hot fat left in the pan.
- To stir thoroughly. Pour in 3 cups of hot water, add salt and remaining spices.
- Top with pieces of pork and spread thinly sliced chorizo sausage on top.
- Cover and cook for 20 minutes. over medium heat.
- Then remove the lid and cook for another 3 minutes until all remaining moisture has evaporated.
Bon appetit!
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