Creole Jambalaya

Name: Creole Jambalaya (Jambalaya a la Creole)
Cuisine: United States
Ingredients: 3 Quarts of Beef Broth, or Hot Water (Broth Preferred); 2 Cloves of Garlic; 1½ Cupfuls of Rice; 2 Tablespoonfuls of Butter; A Pound of Fresh Pork; Salt, Pepper and Cayenne to Taste; ½ Spoonful of Chili Pepper; 2 Onions; A Dozen Fine Chaurice (Pork Sausage); 2 Sprigs Each of Thyme and Parsley; 2 Bay Leaves; A Slice of Ham; 2 Cloves, Ground Very Fine

Jambalaya a la Creole

Preparation info

Difficulty
Medium

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:

Ingredients

1½ Cupfuls of Rice
A Pound of Fresh Pork
A Slice