Kings Day has come and gone and that only means one thing for those south of the Mason Dixon line: CARNIVAL!!!
This will be the looooongest Carnival in recent history, lasting a whole two months, from epiphany on January 7th thru Fat Tuesday on March 8th.
And along with Kings cake, comes a float of southern delectables.
We kicked off our own Carnival tonight with something yummy from the dirty, dirty- N’awlins own cajun cooking.
Cajun Pork and Dirty Rice
1 lb lean pork (tenderloin or country style ribs)
1 cup flour
salt and pepper to taste
3 Tblspn Vegetable oil
1/2 spanish onion, sliced thin
2 cloves garlic, crushed
1 red pepper, diced
1 green pepper, diced
3 celery stalks, diced
1 cup brown rice
4 oz roasted red peppers, diced
2 cups chicken broth, sodium free
1 cup white wine or leftover champagne
1 can red or black beans
1 smoked ham hock
1/4 cup jalapeno slices, jarred
Heat oven to 375 degrees.
Cube pork, toss in plastic bag with flour and salt and pepper to taste.
Heat oil in a dutch oven over medium heat.
Saute cubed pork in small batches, turning to brown all sides. Remove and set aside in platter.
In remaining heated oil, saute onion and garlic, 3 minutes. Add peppers and celery, saute for an additional five minutes.
Toss brown rice into the vegetable mixture. Continue to saute for another 3 minutes.
Add roasted red peppers. Pour in chicken broth and white wine. Add ham hock and can of beans.
Add cajun spice and jalapeno peppers. Stir to blend, cover and place dutch oven in preheated oven.
Roast at 375 for 1 hour, our until rice is tender.