Pork Shoulder Picnic Jambalaya Recipe
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Juicy pork shoulder richly seasoned and combined with rice and assorted vegetables.
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2 tablespoons oil
drop hot pepper sauce (optional)
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1 bay leaf
1/2 cup water
1 can (14.5 ounces) Diced Tomatoes in Juice, undrained
1 cup long-grain white rice, uncooked
2 cloves garlic, minced
1 cup chopped celery
1 large green bell pepper, chopped (about 1 cup)
2 large onions, chopped (about 2 cups)
2 1/2 cups chopped cooked Cook'sÂ® Bone-in Super Trim Pork Shoulder Half Picnic (1/2-inch chunks)
Heat oil in Dutch oven or large stockpot over medium-high heat. Add onions, bell peppers, celery and garlic; mix well. Cook 4 minutes, or until crisp-tender, stirring occasionally.
Add picnic and rice; stir until rice is evenly coated. Add tomatoes with their liquid, the water, bay leaf, thyme and salt; mix well. Stir in hot pepper sauce, if desired. Bring to a boil. Reduce heat to low; cover pan with lid.
Simmer 30 minutes, or until rice is tender and liquid is absorbed. Remove and discard bay leaf before serving.
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