Creole Jambalaya Recipe

"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 is 8 servings

Metric US

I've Tried It

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 by Step Method

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.