Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil
   2      tablespoons   butter or margarine
   1      pound         pork -- cut into narrow
                        -- stri
   1                    onion -- chopped
   1                    green pepper -- sliced
   1                    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 c
                        salt
                        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.