Pork Jambalaya

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  1. 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.
  2. 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.
  3. Serve immediately in individual bowls.
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