Creole Jambalaya

Ingredients

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

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 bay leaf
    • 1 tablespoon parsley
    • 1 cup onions
    • 1 pound shrimp (peeled and deveined)
    • 1/2 pound chaurice (hot sausage)
    • +8 other ingredients


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