NEW ORLEANS - Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to you is a free e-cookbook, with 'Family Favorite' recipes.
This cookbook series celebrates New Orleans’ family favorites recipes, to coincide with the city’s tricentennial. What better way to commemorate 300 years of life in the city we love than by celebrating the thing that truly unites us all: food.
Falcon Family's Pork Jambalaya
Prep time: 10 mins
Cook time: 30 minutes
Serves: 6-8
Ingredients:
½ - 1 CUP vegetable oil
3 CUPS onions, coarsely chopped
½ CUP bell peppers, chopped
1/4 CUP green onions, chopped
4 - 5 CLOVES garlic, minced
1 LB sausage, diced (fresh or smoked)
1 LB pork, cubed
3 TBSP Worcestershire sauce
3 beef bouillon cubes
3 TBSP Kitchen Bouquet browning sauce
Tabasco sauce to taste
Cajun seasoning to taste
salt to taste
3 CUPS Cajun Country Rice, uncooked
6 CUPS water
Directions:
Preheat oven to 275F. In a black iron Dutch oven, heat 1/2 to 1 cup oil; add onions, bell peppers and garlic and saute until dark brown, stirring constantly, approximately 30 to 40 minutes. Add meat, sausage and seasoning and cook until brown on medium heat, adding a little oil if needed. Cook down until very little liquid is left. Gravy should be brown. Season mixture with Worcestershire and Tabasco sauce. Add 3 cups uncooked rice, 6 cups water and bouillon cubes. Increase heat and bring to boil until cubes dissolve. Stir constantly. Cover and place in preheated oven for 45 minutes, or until rice is done. Do not uncover during the initial 45 minutes