Pork Jambalaya(Good! Good! Good!)

• 2 lb. pork
• 4 c. raw long grain rice
• 1 large yellow onion
• 1 bunch green onions
• 3 stalks celery hearts
• 1 bell pepper
• 2 Tbsp. crushed garlic
• 1 tsp. thyme
• 2 tsp. sweet basil
• 2 Tbsp. margarine
• salt, black and red pepper to your taste
• 1 Tbsp. flour

1. Cut up onions, celery, bell pepper and green onions.
2. Set aside.
3. If using fresh garlic, prepare now.
4. Season meat with salt, black and red pepper.
5. Do not use any oil.
6. Place pork in a cool Dutch oven and bring heat up slowly so meat won't stick.
7. Brown well and add small amount of water and after water is gone, add small amount more water and flour and 1/2 yellow onion and simmer down again, careful not to burn flour.
8. After water is gone, add 5 1/2 cups water and bring to boil, stirring to get all gremees from sides and bottom of pot.
9. Simmer while sauteing veggies and garlic and seasonings.
10. Add to meat with rice and bring to boil for 3 minutes, stirring for rice not to stick.
11. Turn low and cover cooking 25 minutes, then fire off.
12. Let stand 5 minutes.
13. Serve and enjoy.
14. Any meat or chicken can be used and also served stewed or Ro-Tel tomatoes on top.

pork, long grain rice, yellow onion, green onions, stalks celery, bell pepper, garlic, thyme, sweet basil, margarine, salt, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=240569 (may not work)