Creole Jambalaya



Creole Jambalaya

Louisiana is not only a beautiful state to visit but it has some of the best food in America. This Creole Jambalaya dish is a testament to that.


  • 1 pound lean pork cut into small cubes
  • 2 tablespoons of butter
  • 1 onions chopped
  • 1 green bell pepper trimmed and chopped
  • 2 cups celery chopped
  • 2 garlic cloves crushed
  • parsley sprig
  • 1 cup chopped ham
  • 1 teaspoon chili powder
  • 1 teaspoon ground cloves
  • salt and pepper to taste
  • 6 pork sausages cut into 1-inch pieces
  • 1 1/2 quarts beef stock
  • 1 1/2 cups rice


  • In a heavy saucepan with the 2 tablespoons butter, saute the onion, celery and the green bell pepper. Add the lean pork, the garlic and a sprig of parsley, until the mixture is lightly browned.
  • Stir in chopped ham and the remainder of the spices, salt and pepper to taste.
  • Add the pork sausage pieces to the pan and cook the mixture for 10 minutes.
  • Add the beef stock and bring Jambalaya to a boil. Cover and reduce heat to low, stir in the rice and cook for about 20 minutes or until the rice is tender.

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