July 11, 2018
Comfort Food, Dinner, Main Dish,
Pork, Rice, Creole, Make-Ahead, Fall/Autumn, Winter, Weeknight Meals, Skillet, Make it from scratch, Spices more
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"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."
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.
Add the ham cubes, garlic, thyme, bay leaves, parsley and cloves. Saute for an additional 5 minutes.
Add in the chopped Italian sausage and saute for 5 more minutes.
Add the broth and bring to a boil. Lower heat and simmer for 10 minutes.
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.
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