Roasted Pork And Tasso Jambalaya Recipes

LEFT-OVER PORK ROAST JAMBALAYA

Steps:

• Into dutch oven.
• Add bite sized chunks of cooked pork roast.
• Add chicken broth and water.
• Add thinly sliced celery and onion.
• Add tomatoes with juice.
• Add salt.
• Add long-grained white rice.
• Add butter, thyme, garlic pepper and bay leaves.
• Add minced garlic.
• Combine all ingredients and bring to a boil.
• Turn heat down and simmer covered 45 minutes or longer.
• 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.

ROASTED PORK AND TASSO JAMBALAYA

Steps:

• Preheat the oven to 400 degrees F. Season the pork shoulder with salt and pepper. Place the roast, fat side up, on a baking sheet, lined with parchment paper. Place 1 cup of water in the roasting pan. Cook the pork for 1 hour. Reduce the heat to 300 degrees F. Continue to cook for 6 hours. Remove from the oven and cool completely. Using a fork, shred the meat. Set the pork aside. In a Dutch oven, over medium heat, add the oil. When the oil is hot, add the Tasso. Render the ham for 3 minutes. Add the trinity (the onions, peppers and celery). Season with salt and cayenne. Saute for 4 minutes. Stir in the garlic, bay leaves and tomatoes. Continue to cook for 3 minutes. Stir in the rice and water. Bring the liquid to a boil, reduce the heat to medium-low and simmer for 25 to 30 minutes, or until the rice is tender. Remove from the heat and stir in the reserved pork and green onions. Reseason with salt and pepper. Serve hot with crusty French bread.

CAJUN JAMBALAYA WITH ANDOUILLE SAUSAGE AND TASSO

Steps:

• Combine the seasonings and set aside.
• In a heavy skillet, melt the margarine and brown the raw rice over medium heat, stirring constantly until golden-brown.
• Chop the Tasso and Andouille sausage.
• Melt the margarine in another heavy skillet (cast iron preferred) and cook the Tasso and sausage over high heat for 5 minutes or so.
• Add the onion, celery, bell pepper, garlic, and seasoning mix, and continue to cook, stirring frequently, until browned (about 10 minutes).
• Stir in the browned rice and add the stock.
• Stir well and bring to a boil.
• Reduce the heat and simmer until the rice is tender but still crunchy (about 20 minutes).
• This must be stirred frequently to keep the rice from sticking and burning.
• Remove the bay leaves and serve immediately, or pour into a long flat open pan to cool so it will not continue to cook.
• To serve, heat the plates and press about 1/2 cup lightly into a teacup or Pyrex custard cup and turn onto each plate.
• Serve 2 molds for a main course or 1 for an appetizer.
• Serve with little green peas and whole kernel com.

CHICKEN AND TASSO JAMBALAYA

Steps:

• Combine the seasoning mix ingredients in small bowl and set aside.
• Melt the butter in a 2-quart saucepan over high heat. Add the tasso and cook until meat starts to brown, about 3 minutes, stirring frequently. Add chicken and continue cooking until chicken is brown, about 3 to 5 minutes, stirring frequently and scraping pan bottom well. Stir in the seasoning mix and 1/2 cup each of the onions, celery, and bell peppers and the garlic. Cook until vegetables start to get tender, about 5 to 8 minutes, stirring fairly constantly and scraping pan bottom as needed. Stir in the tomato sauce and cook about 1 minute, stirring often. Stir in the remaining 1/2 cup each of the onions, celery, and bell peppers and the tomatoes. Remove from heat. Stir in the stock and rice, mixing well. Transfer mixture to an ungreased 8x8-inch baking pan. Bake uncovered in a 350° oven until rice is tender but still a bit crunchy, about 1 hour. Remove from oven. Stir well and remove bay leaves Let sit 5 minutes before serving.
• To serve, mold rice in an 8-ounce cup and place 2 cups on each serving plate for a main course or 1 cup for an appetizer.

JOHN BESH'S PORK & SAUSAGE JAMBALAYA RECIPE - (4.3/5)

Steps:

• In a large, heavy-bottomed pot, cook the bacon over medium-high heat until the fat is rendered, about 3 minutes. Add the onions and cook, stirring often, until browned. Add the bell pepper, celery, and sausage. Cook, stirring, for another 3 minutes, then add the rice, paprika, thyme, and red pepper flakes. Increase the heat to high and add the chicken broth and tomato sauce, then the pork and green onions. Stir well and bring to a boil. Cover, reduce the heat to low, and simmer for 18 minutes. Remember, the pork and sausage are already cooked, you're only making the rice at this point. Remove the post from the heat and it's ready to serve! Season with salt and Tabasco.