Loading

Pork Shoulder Picnic Jambalaya Recipe

Juicy pork shoulder richly seasoned and combined with rice and assorted vegetables.
Share this!
Facebook
Ingredients
  • 2 tablespoons oil
  • drop hot pepper sauce (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1/2 cup water
  • 1 can (14.5 ounces) Diced Tomatoes in Juice, undrained
  • 1 cup long-grain white rice, uncooked
  • 2 cloves garlic, minced
  • 1 cup chopped celery
  • 1 large green bell pepper, chopped (about 1 cup)
  • 2 large onions, chopped (about 2 cups)
  • 2 1/2 cups chopped cooked Cook's® Bone-in Super Trim Pork Shoulder Half Picnic (1/2-inch chunks)
Directions
  • Heat oil in Dutch oven or large stockpot over medium-high heat. Add onions, bell peppers, celery and garlic; mix well. Cook 4 minutes, or until crisp-tender, stirring occasionally.
  • Add picnic and rice; stir until rice is evenly coated. Add tomatoes with their liquid, the water, bay leaf, thyme and salt; mix well. Stir in hot pepper sauce, if desired. Bring to a boil. Reduce heat to low; cover pan with lid.
  • Simmer 30 minutes, or until rice is tender and liquid is absorbed. Remove and discard bay leaf before serving.
Similar Recipes
Grilled Center Cut Loin Fillet
Creole seasoning
beer
whole pork loin
Red Velvet Cake
unsalted butter
sugar
cocoa powder
buttermilk
distilled white vinegar
Shrimp Creole
Worcestershire sauce
shrimp
cornstarch
garlic
chili powder
Loading

Pork Shoulder Picnic Jambalaya Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com