Pork Jambalaya

Oxmoor House
about 3 1/2 quarts


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1 pound pork, cut into 1-inch cubes
3 medium onions, finely chopped
2 tablespoons shortening
1 pound chopped cooked ham
1/2 pound smoked sausage, cut into bite-size pieces
3 (10 3/4-ounce) cans beef broth, undiluted
1 bay leaf
1 sprig fresh parsley
2 whole cloves
1/2 teaspoon salt
1 cup uncooked regular rice
1 tablespoon chili sauce
1/4 teaspoon hot sauce
Dash of red pepper


Sauté pork and onion in shortening in a large Dutch oven 5 minutes. Stir in ham and sausage; cook until meat is browned. Add beef broth, bay leaf, parsley, cloves, and salt.

Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Gradually stir in rice. Cover and cook over medium heat, stirring frequently, until meat and rice are tender. Stir in remaining ingredients. Remove bay leaf and cloves; discard.

Serve immediately in individual bowls.

Created date

February 2010