Jambalaya

Ingredients

• Pork center rib (chops)

  Fresh, loin, boneless, separable lean and fat, cooked, braised

  2 chop, excluding refuse (yield from 1 raw or 162g

• Worcestershire sauce

  ⅓ cup or 92g

• Pepper or hot sauce

  Ready-to-serve

  1 tbsp or 14g

• Smoked link sausage

  Pork and beef

  16 oz or 454g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Green bell pepper

  Sweet, green, raw

  1 large (2-1/4 per lb, approx 3-3/4" long, or 164g

• Garlic

  Raw

  3 cloves, minced or 9g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Celery

  Raw

  5 stalks, large (11 inches long) or 320g

• Water

  Plain, clean water

  ¼ cup or 59g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Onions

  Raw

  1 large or 150g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

Directions

1. Cut meat in to bite size pieces. Cook meat in heated oil in a dutch oven (or other large pot). Remove meat and set aside. Add vegetables to oil and sauté them until soft. Add hot sauce, Worcestershire, soy sauce, and water to vegetables and put tight lid on pot. Allow this to cook on low heat for about 30-45 minutes, stirring occasionally. Add rice, meat, salt, and pepper to pot and cook until rice is done (about 25-30 minutes). Sometimes rice may take longer depending on what kind you have. This can be served with a variety of side items but I prefer a broccoli slaw and garlic bread.