Creole Jambalaya

Jambalaya a la Creole

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Jambalaya is a Spanish-Creole dish, which is a great favorite in New Orleans, and is made according to the following recipe:


  • 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

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 two tablespoonfuls 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. Then add the minced herbs, thyme, bay leaf and parsley and cloves. Let all this brown five minutes longer, and add a dozen fine Chaurice, cut apart, and let all cook five minutes longer. Then add the three quarts of water or broth, always using in preference the broth. Let it all cook for ten minutes, and when it comes to a boil add the Rice, which has been carefully washed. Then add to this a half teaspoonful of Chili pepper, and salt and Cayenne to taste. The Creoles season highly with Cayenne. Let all boil a half hour longer, or until the Rice is firm, and serve hot. Stir often, to mix all well. You will then have a real Creole Jambalaya. Some use the brisket of veal instead of the pork, but there is no comparison in the flavor, the pork being so superior. But, again, this is a matter of taste.