Creole Jambalaya

By TeeSquared

Pork, ham and sausage

Ingredients

• 2 Tbs. salt butter
• 4 cups chopped onion (~2 large)
• 2/3 cups chopped green pepper (~1/2 medium)
• 1/3 cup thinly sliced scallions, top green portion only
• 1 Tb. finely minced garlic
• 2 Tbs. finely minced parsley
• 1 lb. lean pork, cut in 3/4" cubes
• 1 cup finely chopped ham (preferably baked)
• 6 sausages (Andoille, preferred), sliced 1/2" thick and kept refrigerated
• 1-1/2 cups long grain rice
• 3 cups beef stock
• 2-1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/8 tsp. cayenne
• 1/2 tsp. chili powder
• 2 whole bay leaves, crushed
• 1/4 tsp. dried thyme
• 1/8 tsp. cloves

Details

Servings 4

Preparation

Step 1

Melt the butter over low heat in a large dutch oven. Add the vegetables, parsley, pork and ham, and cook over low heat, stirring frequently, until the vegetables are soft and the meat is browned.

Add the sausage and seasonings, and continue cooking and stirring over low heat for five minutes more.

Add the rice and beef stock and mix well, then raise the heat and bring to a boil. Cover the pot, turn the heat to very low, and simmer for 35 minutes, stirring occasionally.

Uncover the pot, raise the heat to medium, and cook for an additional 10 minutes, stirring frequently, to allow the rice to dry out.

Serve immediately, though it's great reheated, too.