Left-Over Pork Roast Jambalaya

• 2 -3 cups pork roast
• 1 (32 ounce) box chicken broth
• 1 cup water
• 2 cups celery
• 1 (14 ounce) can diced tomatoes with juice
• 1 teaspoon salt
• 1 1/4 cups rice
• 3/4 cup onion
• 2 tablespoons butter
• 1/4 teaspoon thyme
• 2 teaspoons garlic
• 1/2 teaspoon garlic pepper seasoning
• 2 bay leaves

1. Into dutch oven.
2. Add bite sized chunks of cooked pork roast.
3. Add chicken broth and water.
4. Add thinly sliced celery and onion.
5. Add tomatoes with juice.
6. Add salt.
7. Add long-grained white rice.
8. Add butter, thyme, garlic pepper and bay leaves.
9. Add minced garlic.
10. Combine all ingredients and bring to a boil.
11. Turn heat down and simmer covered 45 minutes or longer.
12. Keeping the dish on warm until serving only makes it taste better -- just keep it from boiling. Remove bay leaves before serving. More salt might be needed according to taste.

pork roast, chicken broth, water, celery, tomatoes, salt, rice, onion, butter, thyme, garlic, garlic pepper, bay leaves

Taken from www.food.com/recipe/left-over-pork-roast-jambalaya-410797 (may not work)