Jambalaya
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This 1898 Creole recipe came from the McIlhenny family who have been making Tabasco Sauce down on Avery Island in Louisiana for about a century. The recipe first appeared in print back in the 30's. Since then good cooks have made endless adaptations. Shrimp and chicken are favorite additions and the sausage is often omitted to suit today's taste for lighter meals.
INGREDIENTS
1/2 pound fresh pork
1 onion
1 clove garlic
1/2 pound cured ham
6 small smoked pork sausages
2 tablespoons lard or butter
1 bay leaf
1 sprig parsley
1 sprig thyme or 1/4 teaspoon dried thyme
1 whole clove
1-1/2 quarts beef or chicken broth
1/2 teaspoon Tabasco
3/4 teaspoon salt
1 cup uncooked riceCut pork into cubes about 1/2-inch square. Chop onion and garlic very fine. Dice ham and cut sausage into pieces.
Melt lard in a heavy iron pot or Dutch oven. Add onion, garlic, pork and ham; brown slowly, stirring frequently. Add sausage, bay leaf, parsley, thyme and clove; cook about 5 minutes.
Add broth, Tabasco and salt; bring mixture to a boil. Add washed rice. Cover and simmer gently 1/2 hour or longer until rice is tender. Stir often to mix well. Season to taste.
Makes 4 to 6 servings