Creole Jambalaya

Ingredients

  • 1 ½ cups regular rice, uncooked
  • 2 cloves garlic, minced
  • 1 medium-size green pepper, chopped
  • 2 quarts beef broth
  • 2 tablespoons butter or margarine
  • Chopped fresh parsley
  • 2 quarts beef broth
  • + 23 more ingredients
    • 1 ½ cups regular rice, uncooked
    • 1 teaspoon chili powder
    • 2 tablespoons chopped fresh parsley
    • 1/8 teaspoon red pepper
    • 2 cloves garlic, minced
    • 1 (12-ounce) package smoked sausage links, cut into 1-inch pieces
    • ½ teaspoon ground cloves
    • ½ teaspoon ground cloves
    • 1 medium-size green pepper, chopped
    • Chopped fresh parsley
    • 2 tablespoons chopped fresh parsley
    • ½ teaspoon pepper
    • 3 medium onions, chopped
    • 1 (12-ounce) package smoked sausage links, cut into 1-inch pieces
    • 2 tablespoons butter or margarine
    • 1 cup diced fully cooked ham
    • 1/8 teaspoon red pepper
    • 1 pound lean pork, cubed
    • ½ teaspoon pepper
    • 3 medium onions, chopped
    • 1 teaspoon chili powder
    • 1 cup diced fully cooked ham
    • 1 pound lean pork, cubed

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. Add broth and rice; mix well. Cover an...

View full recipe at My Recipes

Comments

Variations on Creole Jambalaya

  • Creole Jambalaya
    • 1 pound smoked ham
    • 1/2 pound chaurice (hot sausage)
    • 1/2 pound smoked sausage
    • 1 pound shrimp (peeled and deveined)
    • 1 cup onions
    • +9 other ingredients


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