1 lb boneless fresh pork, diced into 1/2 inch cubes
3 T. vegetable oil
1/4 t. black pepper, freshly ground
1/4 t. thyme, dried
1/4 t. garlic powder
1 16-oz. can tomatoes, crushed
4 c. water
1 1/4 c. rice, uncooked
2 chicken bouillon cubes
1 1/2 c. onion, diced
1 c. celery, diced
1 c. green bell pepper, diced
3/4 c. zucchini, diced
1 t. yellow chili pepper
1/4 c. scallions, chopped
1 T. parsley, chopped
1 c. ham, diced
1 c. Polish sausage, cooked & diced
1 c. Italian sausage, cooked & diced
1 c. okra, frozen, cut
1 1/2 c. small shrimp, cooked
Preparation
- In a large saucepan, saute pork in oil over medium heat for 15 minutes, stirring occasionally.
- Add pepper, thyme, garlic powder, and tomatoes. Cover and cook for 15 minutes.
- Add water, rice, bouillon cubes, onions, celery, green pepper, zucchini, chili peppers, scallions, and parsley. Bring to a boil.
- Stir to blend ingredients, cover and simmer for 10 to 15 minutes. Stir once or twice and add remaining meat ingredients.
- Cook for another 10 minutes and add okra and shrimp.
- Heat well and serve hot.
Yields 6-8 servings.
Michele Atwood is the Owner/Editor of The Main Street Mouse and its subsidiaries. Co owner of the House of Mouse Expo & Lost Princess Apparel. Author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?”
Michele also contributes theme park news for Fox 35 Orlando 11pm news and on the radio on WDBO.
Michele also contributes theme park news for Fox 35 Orlando 11pm news and on the radio on WDBO.
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