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