Jambalaya

Name: Jambalaya
Ingredients: 2 Tbsp. butter; 1 lb. pickled pork or pork butt, diced; 2 onions, chopped; 2 bell peppers, chopped; 2 bay leaves; 1 lb. sausage (your choice), cut in 1/2-inch slices; 1/2 lb. ham, diced; 2 garlic cloves, minced; 1/2 tsp. dried thyme; 1/4 tsp. ground cloves; 1 tsp. chili powder; 1 (10 oz.) can plum tomatoes; 3/4 lb. small shrimp, cleaned; 2 c. long grain rice; 2 1/2 qt. chicken stock; 1 Tbsp. Louisiana or Cajun hot sauce; salt, pepper and cayenne pepper to taste

17 ingredients

10 steps

Ingredients

2 Tbsp. butter
1 lb. pickled pork or pork butt, diced
2 onions, chopped
2 bell peppers, chopped
2 bay leaves
1 lb. sausage (your choice), cut in 1/2-inch slices
1/2 lb. ham, diced
2 garlic cloves, minced
1/2 tsp. dried thyme
1/4 tsp. ground cloves
1 tsp. chili powder
1 (10 oz.) can plum tomatoes
3/4 lb. small shrimp, cleaned
2 c. long grain rice
2 1/2 qt. chicken stock
1 Tbsp. Louisiana or Cajun hot sauce
salt, pepper and cayenne pepper to taste

Directions

1

In
2

a 6-quart heavy saucepan, melt butter and add diced pork, onions, peppers and bay leaves.
3

Saute until pork is brown and vegetables are soft.
4

Add sausage and ham.
5

Saute briefly.
6

Add garlic, thyme, cloves, chili powder and tomatoes; cook for 5 minutes, then add rice and chicken stock.
7

Bring to a boil, then reduce to a simmer for 15 minutes.
8

Add shrimp and hot sauce and adjust seasoning.
9

Continue to cook until rice is done, yet still firm; adjust seasoning again.
10

Serves 10 to 12.