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

Recipe by Oxmoor House January 1984

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Recipe Summary

Yield:
3 1/2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Homestyle Recipes

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