Name: Creole Jambalaya
Ingredients: 1 and a half cups of rice; 1 pound of fresh pork; 1 slice of ham; 1 dozen fine chaurice (pork sausage); 2 onions; 1 tablespoonful of butter; 2 cloves of garlic; 2 sprigs of thyme; 2 sprigs of parsley; 2 bay leaves; 2 cloves ground very fine; 3 quarts of beef broth or hot water; 1/2 spoonful of chili pepper; salt, pepper and cayenne to taste

A historic Creole dish of rice, fresh pork, ham, fine chaurice (pork sausage) and onions. Adapted from Creole Jambalaya, from The Picayune's Creole Cook Book (1910).

Adapted from Creole Jambalaya, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/creole-jambalaya.md.

Ingredients

Cooking Instructions

Cut the pork very fine, lean and fat, into pieces of about half an inch square
Chop the onions very fine, and mince the garlic and fine herbs
Grind the cloves
Put a tablespoonful of butter into the saucepan, and add the onions and pork, and let them brown slowly
Stir frequently, and let them continue browning slightly
When slightly brown, add the ham, chopped very fine, and the cloves of garlic
Add the minced herbs, thyme, bay leaf and parsley and cloves
Let all brown for five minutes longer
Add a dozen fine chaurice, cut apart, and let all cook five minutes longer
Add the three quarts of water or broth
Let it all cook for ten minutes
When it comes to a boil add the rice, which has been carefully washed
Add a half teaspoonful of chili pepper, and salt and cayenne to taste
Let all boil for a half hour longer, or until the rice is firm
Serve hot
Stir often, to mix all well

Creole Jambalaya

Creole Jambalaya

Produce

Meat & Poultry

Dairy & Eggs

Pantry / Durable

Spices & Seasoning

Cooking Instructions