Post by April B. on Mar 12, 2003 11:52:48 GMT -6
Chitterlings Site Forum
Pork and Giblet Jambalaya
Posted By: lindah
Date: Monday, 3 March 2003, at 11:56 a.m.
Pork and Giblet Jambalaya
From Marie (stitchwitch):
The following recipe has to be at least 30 years old since I got a copy of "The Fun Cooking Guide for Young Brides and Homemakers" as a wedding present in 1968. It was written by Myrtle Landry Simms, who went on to that great kitchen in the sky a few years ago. She was a member of the Landry family who owned several restaurants in Houston and Louisiana under the name "Don's Seafood and Steakhouse." There were several variations on the restaurant names due to family disputes, but the food is pure Cajun. This is technically a jambalaya, but often the words "Dressing" and "Jambalaya" are used interchangeably in south LA. I would definitely add more red (cayenne) pepper than she calls for. Marie
3 tbsp. cooking oil
1 lb. lean pork, cut in 1" pieces
1/2 lb. chicken giblets
1 tsp. salt
1/4 tsp. red pepper
1 1/2 cups raw rice (long grain)
3 cups water
1 med. onion, chopped
1 stick celery, chopped
1 cup whole tomatoes, chopped, (use canned, drained well, if fresh unavailable)
1 clove garlic, mashed
2 tbsp. butter
1/4 tsp. thyme
1/4 tsp. oregano
2 tbsp. green onion, chopped
2 tbsp. parsley, chopped
1/4 cup sherry (optional)
IN a large pot with a heavy bottom, combine pork, giblets, oil, salt and red pepper; cover with a tight fitting lid and cook over med. heat 1 1/2 to 2 hours until tender, stirring and adding water frequently to prevent sticking (just a little, this is evidently not the 3 cups of water given in the ingredients list.) Then add onion, garlic, and celery, cook about 5 minutes. Dish out meat and seasoning, reserve oil and drippings. Cut meat in small pieces ( or run it through a meat grinder). Set aside.
To oil and drippings, add tomatoes, cook about 5 minutes, add rice and coat well, stirring. Then add 3 cups water and when the mixture comes to a boil, cover with a tight fitting lid (reduce heat) and cook about 25 minutes. (All liquid should be absorbed and rice tender.) Then add cooked meat mixture, butter, thyme and oregano. Cook 20 minutes longer; can stay covered till ready to serve, than add green onion, parsley and wine.
Pork and Giblet Jambalaya
Posted By: lindah
Date: Monday, 3 March 2003, at 11:56 a.m.
Pork and Giblet Jambalaya
From Marie (stitchwitch):
The following recipe has to be at least 30 years old since I got a copy of "The Fun Cooking Guide for Young Brides and Homemakers" as a wedding present in 1968. It was written by Myrtle Landry Simms, who went on to that great kitchen in the sky a few years ago. She was a member of the Landry family who owned several restaurants in Houston and Louisiana under the name "Don's Seafood and Steakhouse." There were several variations on the restaurant names due to family disputes, but the food is pure Cajun. This is technically a jambalaya, but often the words "Dressing" and "Jambalaya" are used interchangeably in south LA. I would definitely add more red (cayenne) pepper than she calls for. Marie
3 tbsp. cooking oil
1 lb. lean pork, cut in 1" pieces
1/2 lb. chicken giblets
1 tsp. salt
1/4 tsp. red pepper
1 1/2 cups raw rice (long grain)
3 cups water
1 med. onion, chopped
1 stick celery, chopped
1 cup whole tomatoes, chopped, (use canned, drained well, if fresh unavailable)
1 clove garlic, mashed
2 tbsp. butter
1/4 tsp. thyme
1/4 tsp. oregano
2 tbsp. green onion, chopped
2 tbsp. parsley, chopped
1/4 cup sherry (optional)
IN a large pot with a heavy bottom, combine pork, giblets, oil, salt and red pepper; cover with a tight fitting lid and cook over med. heat 1 1/2 to 2 hours until tender, stirring and adding water frequently to prevent sticking (just a little, this is evidently not the 3 cups of water given in the ingredients list.) Then add onion, garlic, and celery, cook about 5 minutes. Dish out meat and seasoning, reserve oil and drippings. Cut meat in small pieces ( or run it through a meat grinder). Set aside.
To oil and drippings, add tomatoes, cook about 5 minutes, add rice and coat well, stirring. Then add 3 cups water and when the mixture comes to a boil, cover with a tight fitting lid (reduce heat) and cook about 25 minutes. (All liquid should be absorbed and rice tender.) Then add cooked meat mixture, butter, thyme and oregano. Cook 20 minutes longer; can stay covered till ready to serve, than add green onion, parsley and wine.