Creole Jambalaya

Creole Jambalaya

Creole Jambalaya

Creole Jambalaya

1 1/2 c. raw rice, well washed

1 lb. fresh pork

1 lb. smoked sausage, sliced

1 lb. ham, cubed

(Any scraps from leftover roasts of veal, beef, chicken or ham bone can be used)

1/2 red pepper, seeds removed

1 tomato, chopped

2 or 3 sweet green peppers, minced

1 clove garlic, minced

1 sprig parsley, minced

1 sprig thyme, minced

2 bay leaves, crushed

1 tbsp. butter

1 lg. onion, minced

Salt and pepper

Fry onion lightly in butter, adding cubed ham, and sausage cut in slices. Add remaining ingredients, cook and stir carefully, not to scorch, for about 5 minutes. Add three quarts hot water. Boil for 10 minutes. Add rice, sprinkle it in; press it in. Cook 1/2 hour longer, or until rice is tender, but firm. Boiled shrimp can be added. Oysters and chicken both make good jambalaya.

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