Published Jan 05, 2010 in Rice

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Jambalaya Rice

Cut 1 pound of pork into 1-inch squares, clean and chop 3 onions. Brown onions and pork in 2 tablespoonfuls of lard for five minutes. Stir well. Add 1 pound of ham cut in small pieces and 1-4 lb. Vienna sausage, cut fine. Add 1 bay leaf, 1 sprig of parsley and 2 whole cloves and cook until the meat is well browned. Add 2 quarts hot meat stock or water. Cook 10 minutes. Wash 1 cup rice thoroughly. Add slowly to the boiling meat mixture. Cook over moderate heat until meat and rice are cooked. Stir carefully to prevent burning. Add dash cayenne, 1-2 teaspoonful salt, 1 tablespoonful chili sauce and 1-4 teaspoonful tabasco. Serve very hot in bowls. This recipe is for six so if you are having 12 double it. Remember it is the main dish so have plenty.

Jambalaya Rice Recipe Clipping

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