Jambalaya with pork and chorizo

Ingredients

• 700 g pork pulp
• 2 pinches hot red pepper
• 1 st. l. chopped green parsley
• 2 pinches ground black pepper
• 100 g root celery
• 1 green bell pepper
• salt
• ground black pepper
• 100 g chorizo sausage
• best from South Carolina
• butter - 50 g
• 1 tsp dried thyme
• 200 g American white rice

Cooking

Step 1

Heat up the oil in a large frying pan. Add pork, randomly cut into medium-sized pieces, and brown it for 10 minutes; transfer to a plate, season with salt and pepper, mix. In the hot fat remaining in the pan, put finely chopped sweet pepper and celery, rice and red pepper; to stir thoroughly. Pour 3 cups of hot water, add salt and the remaining spices. Put the pieces of pork on top, and spread thinly sliced "chorizo" sausage on them. Cover with a lid and cook for 20 minutes. on medium fire. Then remove the lid and cook for another 3 minutes, until all remaining moisture has evaporated.