Recipe - Jerked Jambalaya

JERK SEASONING
One half teaspoon Ground allspice
Three fourths teaspoon Shili powder
One half teaspoon Salt
One fourth teaspoon Ground cinnamon
One fourth teaspoon Garlic powder
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground black pepper

JAMBALAYA
One half pound Smoked pork shoulder; cut in
1/2" cubes
1 cup Longgrain white rice
2 lg Carrots; cut crosswise, 1/2"
1 Stalk celery; cut crosswise,
1/4"
1 small Sweet red pepper; cut in
1/4" strips
1 tablespoon Olive oil
1 cup Boiling water
One half cup Broccoli; chopped
1 cup Blackeyed peas; cooked

Prepare Jerk Seasoning: In small cup, combine all ingredients.

In 3quart ovenproof glass dish or casserole, combine pork, rice, carrots,
celery, pepper, oil and Jerk Seasoning; stir to mix well.

In 8quart saucepot, place wire rack or steaming basket and add 1 1/2
inches water. Place glass dish with jambalaya on rack. Stir boiling water
into jambalaya. Cover and heat water in saucepot to boiling over high heat;
reduce heat to mediumlow and steam 20 minutes.

Uncover saucepot; with large spoon, stir jambalaya, making sure to mix
liquid at bottom of dish into rice and vegetables. Cover and steam 15
minutes. Uncover; stir in broccoli and blackeyed peas. Cover and steam 10
minutes longer or until rice and vegetables are cooked through. If using an
automatic steamer, follow manufacturer's directions.

Remove jambalaya from saucepot to wire rack; cover with lid or aluminum
foil and let stand 10 minutes before serving.

NOTES : Before starting to prepare this dish, be sure that your 3quart
ovenproof glass bowl or casserole fits inside the saucepot or steamer you
are using.

Recipe by: Country Living (March 1998)

Posted to recipeludigest by "Nesb2@aol.com" Nesb2@aol.com on Mar 22,
1998