Juicy Pork and Sausage Jambalaya

Cast iron cooking is as popular now as it was centuries ago. As in the past, today’s cooks have discovered that cast iron skillets, griddles, pots, pans, Dutch ovens and other types of cast iron cookware  are capable of producing an amazing array of delicious, home cooked meals.  We have collected hundreds of recipes over the years and we hope you will use them to create some great cast iron cooking for your family and friends!

This recipe combines rice, tomatoes, onion, green pepper, and meat poultry or shellfish. Just about any kind of meat can be used for this recipe.

Cooking Instructions:

Prep Time: 20 minutes
Cooking Time: 2 hours
*Makes about 8 servings

Ingredients:

• 1 cup of shortening or bacon drippings
• 3 pounds of cubed pork
• 2 pounds of cubed pork
• 2 pounds of sliced andouille
• 2 cups of chopped onions
• 2 cups of chopped celery
• 1 cup of chopped bell peppers
• ½ cup of diced garlic
• 8 cups of beef or chicken
• 2 cups of sliced mushrooms
• 1 cup of sliced green onions
• ½ cup of chopped parsley
• Salt and pepper
• Hot pepper sauce
• 3 cups long-grain rice

Cooking Steps:

A) Heat the shortening or bacon drippings over mild heat in your cast-iron Dutch-oven.
B) Saute the pork until its brown on all sides.
C) Add the andouille and also saute for about 15 minutes. Remove the pork and andouille and set aside.  Tilt the container to the side and drain most of the oils.
D) Add the onions, celery, bell pepper, and garlic. Saute for about 30 minutes.
E) Add the stock and boil. Cook for 15 minutes.
F) Return the pork and andouille in the pan. Add the mushrooms, green onions, and parsley. Season with salt and pepper and hot pepper.
Cook the rice for 25 minutes while covered.

Nutrition Facts (Per Serving):

Calories 1,006; Fat 53g; Cholesterol 175mg; Sodium 2,412mg; Carbohydrate 73g; Protein 55g.

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