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Jambalaya with pork loin

Jambalaya with pork loin
Main Ingredient: Pork

Course: Jams and jellies

Cuisine: Southern Creole and Cajun

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Jambalaya with pork loin ingredients

  • 2 Onions, finely chopped
  • 1 Red bell pepper -- finely
  • -chopped
  • 3 Celery Leaves -- finely
  • -chopped
  • 1 small Carrot, finely chopped
  • 2 sli Bacon
  • 1 T Oil
  • 240 g Parboiled Rice -- (3 dl.)
  • 1 1⁄2 t Salt
  • 1 t Paprika
  • 1⁄4 t Cayenne pepper -- or more to
  • Taste
  • 1⁄2 t thyme
  • 1 Cloves garlic, crushed
  • pepper, to taste
  • 5 dl chicken bouillon
  • 1 lb Pork Loin -- (lean)
  • Fresh Dill Weed -- for
  • garnish

Cooking Jambalaya with pork loin

1. Cut bacon in small cubes and brown in oil. Add vegetables.
2. Add rice and spices let browm for ca. 1 minute.
3. Add bullion.
4. Mixi well and boil covered for approximately 15 minutes.
5. Trim pork loin of any excess fat and cut in thin 1 ½ strips.
6. Add these to the the rice mixture.
7. Let cook for 5-7 minutes.
8. Let stand 3-4 minutes.
9. Garnishi with dill if desired.


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