Best Left Over Pork Roast 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.

PORK AND SAUSAGE JAMBALAYA

Steps:

• In a 6-8 quart cast iron pot add one cup of cooking oil and turn heat on medium to high.
• Add pork and cook until all water evaporates from the meat.
• Turn heat to low and add onions on top of meat.
• Stir bottom frequently to keep pork and onions from sticking.
• Cook until onions become glazed and most of the liquid has evaporated from them.
• Add 3/4 quart of water and 1/2 lb. of sausage and turn heat to low boil.
• Make mental note of water level in pot.
• Cook 10 minutes, adding seasonings to taste.
• Turn heat off and check water level to make sure it has not decreased much.
• Replace water if needed.
• Skim off excess oil, leaving a small amount.
• Turn heat back to low boil and season to taste again.
• Add extra salt and pepper because the rice will absorb much of the seasonings.
• Turn heat on medium to high and stir in the rice and make sure the rice is completely covered by the water.
• Set the timer for 20-25 minutes and don't touch.
• Stir and serve.