Creole Jambalaya

Name: Creole Jambalaya
Yield: Serves 6
Cuisine: United States
Ingredients: 1 stalk celery, chopped; 1 green pepper, finely chopped; 1 Spanish onion, finely chopped; ¾ pound risotto rice; 2 pints well-flavoured chicken stock; 1 small glass dry white wine; 6 tomatoes, peeled, seeded and chopped; 1 small tin tomato concentrate; 4 tablespoons finely-chopped parsley; pitted black olives; 2 tablespoons lard; 2 tablespoons butter; ¾ pound cooked ham; ¾ pound jumbo prawns, shelled; 4 tablespoons olive oil; ½ pound chorizo sausage; 1 bay leaf, crumbled; ½ teaspoon oregano; salt, pepper and cayenne; 2 cloves garlic; ⅛ teaspoon ground cloves; ⅛ teaspoon thyme

Preparation info

Serves
6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

¾ pound cooked ham
¾ pound jumbo prawns, shelled
½

Americas
United States
Main course
Louisiana

Method

Cut ham into 1-inch squares; shell and clean prawns and cut into smaller pieces if they seem a little large; slice chorizo sausage (if not available, substitute pork or garlic sausage).

Heat olive oil in a thick-bottomed frying pan and sauté ham chunks, prawns and sausage until they are golden brown. Reserve.

Melt butter and lard in the bottom of a large flame-proof casse