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Creole Jambalaya


3 1/2 quarts

Creole Jambalaya, a Southern stew with rice cooked in it, is seldom found outside the region. A great reason to travel.


  • 1 pound lean pork, cubed
  • 3 medium onions, chopped
  • 1 medium-size green pepper, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons butter or margarine
  • 1 cup diced fully cooked ham
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon pepper
  • 1/8 teaspoon red pepper
  • 1 (12-ounce) package smoked sausage links, cut into 1-inch pieces
  • 2 quarts beef broth
  • 1 1/2 cups regular rice, uncooked
  • Chopped fresh parsley

How to Make It

  1. Sauté pork, onion, green pepper, garlic, and 2 tablespoons parsley in butter in a large Dutch oven until meat is browned and vegetables are tender. Stir in ham, chili powder, cloves, pepper, and sausage. Cook over medium heat 10 minutes, stirring frequently.

  2. Add broth and rice; mix well. Cover and simmer 20 minutes or until rice is tender, stirring occasionally. Garnish with chopped fresh parsley. Serve hot.

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