Jambalaya

Course :	Casseroles
From:	HungryMonster.com
Serves:	8

Ingredients:

2	tablespoons	vegetable oil
2	tablespoons	butter or margarine
1	pound	pork -- cut into narrow strips
1	medium	Onion -- chopped
1	medium	green pepper -- sliced
1	medium	red bell pepper -- sliced
4	ounces	mushrooms -- thickly sliced
1	cup	rice -- uncooked long-grain
2	cups	chicken stock
1/4	teaspoon	ground allspice
4	ounces	sausage -- smoked sliced or chopped
1	teaspoon	salt
1	teaspoon	freshly ground black pepper
4	ounces	shrimp -- peeled deveined

Preparation:

Preheat oven to 350F. Heat oil and butter or margarine in a large heavy saucepan. Add pork strips; saute until well browned. With a slotted spoon, transfer browned pork to a 3-quart casserole. Add onion and green and red peppers to fat remaining in skillet; saute 3 to 4 minutes. Add mushrooms; saute 1 minute. Stir in rice and 2 cups stock; bring to a boil. Add allspice and smoked sausage; season with salt and pepper. Spoon seasoned rice mixture over pork; stir well. Cover casserole tightly with foil or lid. Bake in preheated oven 50 minutes. Stir well; add shrimp and additional boiling stock, if necessary. Recover casserole; bake 10 minutes longer or until liquid has been absorbed and meat is tender. To serve, garnish jambalaya with whole shrimp and tomato wedges. Makes 4 servings.