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Harold's Jambalaya (pork, ham & sausage) Recipe

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This recipe for Harold's Jambalaya (pork, ham & sausage) is from The Bohannan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 TBL butter
4 cups chopped onion
2/3 cup chopped green pepper
1/3 cup thinly sliced green scallion tops
1 TBL finely minced garlic
2 TBLS finely minced fresh parsley
1 lb lean pork cut into 3/4 in cubes
1 cup finely chopped baked ham
6 smoked sausages, sliced 1/2 inch thick
1 1/2 cup long grain rice
3 cups rich beef stock
2 1/2 tsps salt
1/4 tsp freshly ground black pepper
1/8 tsp cayenne
1/2 tsp chili powder
2 whole bay leaves, crushed
1/4 tsp dried thyme
1/8 tsp cloves
Directions:
Directions:
In heavy 7 to 8 qt pot, melt the butter over low heat. Add the vegetables, parsley, pork and ham; continue to cook over low heat, stirring constantly for about 15 min, or until the vegetables and pieces of meat are browned. Add the sausage and seasonings and continue cooking and stirring over low heat for 5 min more. Add rice and beef stock and mix well, then raise the heat to high and bring to a boil. Cover the pot, turn the heat to very low, and cook 45 min. uncovering from time to time to stir. Uncover the pot during the last 10 min. of cooking and raise the heat to med. to allow the rice to dry out, stirring very frequently. Serve immediately.

 

 

 

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