Organic Pork Stir Fry

Ingredients

2 tablespoons olive oil
1 pound pork loin, cut into 1-inch by 2-inch strips
1 pound andouille sausage, cut into 1/2-inch rounds
Salt
Pepper
2 dozen littleneck clams
1 cup chopped spring onions
3 cups kale, chiffonade
1/2 pound broccoli rabe, cut into 3-inch pieces
1 pound cooked spaghetti
EMERILíS CREOLE SEASONING:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Instructions

Heat a sauté pan. Add olive oil and heat. Add the pork and cook for 1 minute. Add the sausage and cook for 3 minutes. Season with salt and pepper. Adds the clams, onions, kale and broccoli rabe and sauté for 3 minutes. Cover the pan and steam for 5 minutes, or until clams open. Add the pasta and toss to combine. Season with salt and pepper. Pour into a large serving dish and garnish with Creole seasoning.

Yield: 4 servings

EMERIL’S CREOLE SEASONING:
Combine all ingredients thoroughly.

Yield: 2/3 cup