Over medium-high heat in a large saucepan, heat the oil, brown off the pork, then remove from the pot. Add the onions, green onions, parsley, and bell pepper, and cook until the onions are brown. Stirring, add the wine, mint, garlic, rice, meat, salt, hot sauce, and enough water (or stock) to cover the rice by 1/2 inch. Continue cooking on medium-high heat, stirring occasionally. Bring the stock to a boil and let boil until it has disappeared from the top, stir again, then lower heat. Cover the pot and simmer for at least 1 hour before lifting the lid. Then check the rice for doneness, stir, cover, and let steam another 15 to 20 minutes. "A jambalaya is a meal that we like cooking outside as well as inside. When we cook it outside, its usually done in a forty-quart pot. All the family and friends come over, and we pass a good time. This is a popular dish served at all social gatherings in southern Louisiana."-Justin Wilson From Justin Wilsons Homegrown Louisiana Cookin Typed for you by Mike Nesbitt
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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 14 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 22.9mg||1 %|
|Potassium 96.1mg||3 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 19g|
|Protein 2.2g||3 %|
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Calories per serving: 106
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