Left-Over Pork Roast Jambalaya |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I wanted to make something special out of my left-over pork roast and improvised on a Jambalaya recipe I had used from a Simple and Delicious magazine - the family loved the results. This is not a spicy dish as I had toddlers eating it too but it could very easily be spiced up. Ingredients:
2 -3 cups pork roast |
1 (32 ounce) box chicken broth |
1 cup water |
2 cups celery |
1 (14 ounce) can diced tomatoes with juice |
1 teaspoon salt |
1 1/4 cups rice |
3/4 cup onion |
2 tablespoons butter |
1/4 teaspoon thyme |
2 teaspoons garlic |
1/2 teaspoon garlic pepper seasoning |
2 bay leaves |
Directions:
1. Into dutch oven.
2. Add bite sized chunks of cooked pork roast.
3. Add chicken broth and water.
4. Add thinly sliced celery and onion.
5. Add tomatoes with juice.
6. Add salt.
7. Add long-grained white rice.
8. Add butter, thyme, garlic pepper and bay leaves.
9. Add minced garlic.
10. Combine all ingredients and bring to a boil.
11. Turn heat down and simmer covered 45 minutes or longer.
12. Keeping the dish on warm until serving only makes it taste better - just keep it from boiling. Remove bay leaves before serving. More salt might be needed according to taste.
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