5 lb. pork
1/4 c. cooking oil
1 c. onions, chopped
1 c. bell peppers, chopped
1 c. onion tops, chopped
1/2 c. parsley
6 c. water
3 c. long grain raw rice
Salt & pepper to taste
Kitchen Bouquet Browning Sauce (optional)

Use a heavy black pot or other heavy pot to brown pork in oil on medium heat. Meat should be stirred frequently to brown evenly. If necessary, remove and set aside pieces of meat from the pot as they are well browned. A crust of drippings will build up in the bottom of the pot during the browning process. Do not remove.

When meat is done, drain all fat except approximately 1/2 cup. Add onions and peppers, mix well and cook on medium heat for 5 minutes, stirring frequently. Return meat to pot. Add water and simmer 15 minutes, scraping and dissolving drippings on the bottom of the pot. Add salt and pepper, putting extra salt for the rice. Kitchen Bouquet may be added at this time if darker color is desired. Wash and add rice; stir to evenly distribute. Cook covered on medium heat for 15 minutes. Add onion tops and parsley; stirring very gently in a to and fro motion, not turning mixture over. Heavy stirring may produce a mushy rice. Reduce heat, cover and cook 15 minutes longer or until rice is done.

Note: Ask your butcher for pork cuts appropriate for jambalaya.