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Mini Pot Jambalaya Recipe

5 stars - based on 2 votes
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This recipe for Mini Pot Jambalaya is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ c. vegetable oil
1 ½ c. lean pork (diced ¾ inch)
1 chopped onion
¼ tsp. Garlic powder
1 tsp. Tony Chachere’s Creole Seasoning
1 small pinch celery seed
1 pinch ground black pepper
water
salt to taste
¾ c. uncooked Mahatma rice
Directions:
Directions:
Fry pork in oil until browned, turning frequently. Remove pork into a bowl containing one ounce water. Cover. Retain one tablespoon of oil in pot. Add ¼ cup water, onion, garlic, and Tony’s Seasoning. Sauté onions until brown. Stir often. Maintain small amount of water in pot to keep onions from burning. When onions are brown, with very little water remaining, add one and one half cup water, pork, black pepper and celery seed. Bring to a boil. Taste for seasoning and adjust, allowing a slight bit more salt than desired. The rice will absorb the salt. Add rice, stir and check for seasoning again. Cook on slow boil with heat around the pot rather than under the pot. The rice will scorch if heated excessively. Lift rice around and at the bottom every 5 minutes, but do not stir once rice is mixed in initially. When rice has expanded and is exposed above the water, fold the rice over. Scrape the side and bottom of the pot at quadrants. Maintaining perimeter heat only, cover the pot and continue to cook until rice is tender.
Personal Notes:
Personal Notes:
This recipe is written to be cooked in a 6-inch diameter round bottom cast iron mini-pot, preferably over an open fire.

 

 

 

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