Description
A traditional southern dish made with lean ground pork, rice, veggies and flavored with Creole seasoning.
Ingredients
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Flour
- 1 pound Lean Ground Pork
- 1 cup Onion, Chopped
- ½ cups Chopped Green Bell Pepper
- ½ cups Celery, Chopped
- 2 cups Chicken Broth
- 2 whole Bay Leaves
- ¼ teaspoons Smoked Paprika
- 5-½ Tablespoons Creole Seasoning
- ¼ cups Chopped Parsley
- ½ cups Finely Chopped Green Onions
- 5 cups Rice, Cooked (I Used Basmati Rice)
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Flour
- 1 pound Lean Ground Pork
- 1 cup Onion, Chopped
- ½ cups Chopped Green Bell Pepper
- ½ cups Celery, Chopped
- 2 cups Chicken Broth
- 2 whole Bay Leaves
- ¼ teaspoons Smoked Paprika
- 5-½ Tablespoons Creole Seasoning
- ¼ cups Chopped Parsley
- ½ cups Finely Chopped Green Onions
- 5 cups Rice, Cooked (I Used Basmati Rice)
Preparation
In a large skillet with high sides over medium heat add vegetable oil. When oil is hot whisk in flour. Cook, whisking constantly, until roux thickens and darkens into a mahogany color; do not it let burn.
Into the skillet with the roux, add ground pork and cook until pork is fully cooked. Add onions, bell pepper, and celery; cook until tender, about 5 minutes. Add chicken broth, bay leaves, smoked paprika and Creole seasoning. Bring to a boil, cover and simmer for 30 minutes. Taste test it to see if you need to add salt and pepper.
Just before serving add parsley, green onions and cooked rice. Carefully stir to combine and cook until rice is warmed.
Adapted from Emeril Lagasse.
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