Creole Jambalaya from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Jambalaya is a Spanish-Creole dish, which is a great favorite in New Orleans, and is made according to the following recipe:
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Ingredients
- 1½ Cupfuls of Rice
- A Pound of Fresh Pork
- A Slice of Ham
- A Dozen Fine Chaurice (Pork Sausage)
- 2 Onions
- 2 Tablespoonfuls of Butter
- 2 Cloves of Garlic
- 2 Sprigs Each of Thyme and Parsley
- 2 Bay Leaves
- 2 Cloves, Ground Very Fine
- 3 Quarts of Beef Broth, or Hot Water (Broth Preferred)
- ½ Spoonful of Chili Pepper
- Salt, Pepper and Cayenne to Taste
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