Creole Jambalaya

8
Servings
20m
Prep Time
1h
Cook Time
1h 20m
Ready In


"This dish is a fusion of Spanish and Creole influences. Fairly spicy so be warned - Creoles use cayenne liberally. This makes a hefty meal by itself but the addition of a crisp green salad and French bread make this a more balanced meal."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (285.3 g)
  • Calories 332.2
  • Total Fat - 20.3 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 64.4 mg
  • Sodium - 881.9 mg
  • Total Carbohydrate - 16.4 g
  • Dietary Fiber - 1 g
  • Sugars - 2.2 g
  • Protein - 20.4 g
  • Calcium - 36.6 mg
  • Iron - 1.6 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.1 mg

Step 1

In a skillet, melt butter and add the pork cubes and onion. Saute until the onion is soft and the pork cubes are lightly browned.

Step 2

Add the ham cubes, garlic, thyme, bay leaves, parsley and cloves. Saute for an additional 5 minutes.

Step 3

Add in the chopped Italian sausage and saute for 5 more minutes.

Step 4

Add the broth and bring to a boil. Lower heat and simmer for 10 minutes.

Step 5

Add the rice, Tabasco and cayenne powder and return mixture to a boil. Lower heat and simmer for 20 minutes, stirring occasionally until mixture has absorbed all the liquid and the rice is cooked.

Tips & Variations


No special items needed.

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