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Jambalaya with pork and chorizo
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Step-by-Step Cooking Instructions
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.
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
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