Creole ham jambalaya

Main Dish
7 servings
20 min
30 min
Very Easy


Number of serving: 7
1 pound lean pork, cut into small cubes

2 tablespoons butter

3 medium onions, chopped

1 green pepper, chopped

2 or 3 ribs of celery, chopped

2 garlic cloves, crushed

few spring of parsley

1 cup chopped ham

1 teaspoon chili powder

1 teaspoon ground cloves

salt and pepper (black and red) to taste

6 pork sausages

1 cup peeled and seeded tomatoes, chopped

3 cups beef stock

1 1/2 cup long-grain white rice

1/4 cup finely chopped scallions


  • In a large heavy saucepan, melt the butter over medium heat and add the pork, onions, green pepper, celery, garlic and parsley. Sauté until mixture is light brown.
  • Stir in the chopped ham, chili powder, ground cloves, salt and black pepper taste as well as a generous amount of cayenne pepper.
  • Cut the sausages into 1-inch sections and add to the pan. Cook over moderate heat for about 10 minutes.
  • Stir in the tomatoes, rice and cook another 10 minutes stirring only the first few minutes. Add a little water if needed to keep from sticking on the bottom.
  • Add the stock and bring to a boil. Reduce heat to low, cover and cook until rice is tender about 25 minutes.
  • Add additional stock if needed but avoid stirring.
  • Serve very hot with scallions on top and with crusty French bread.


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