Creole Jambalaya

• Servings: for 4 to 6 or

This recipe was given to me by my dear friend Pat Herold Nielsen who loved New Orleans as much as she loved New York. She was a fan of NOLA's distinctive culture, particularly its music and its food.

Making Jambalaya was a way for her to have a little bit of the Crescent City in her Brooklyn kitchen.

Whether you use Creole, Polish or French sausage, choose one that is smoked, meaning it's already cooked.  If you instead buy uncooked sausage, add it to the recipe along with the ham and pork so to make sure it cooks through completely.

Serve with green beans or baked sweet potatoes and French bread.  This recipe can be made in two quantities:  for 4 to 6 or as Pat said, "for a crowd."

Ingredients

• Ingredients for 12 to 15 servings:
• 3 tablespoons salted butter
• 6 cups chopped onion
• 1 1/2 cup chopped green pepper
• 1/2 cup thinly sliced scallion, tender white and green parts
• 1 1/2 tablespoon finely minced garlic
• 4 tablespoon finely chopped parsley
• 1 1/2 cups cooked ham, finely chopped
• 1 1/2 pound lean pork, cut into 3/4-inch cubes; pork loin is a good choice
• 9 Creole, Polish, or French garlic smoked sausages, cut into 1/2-inch slices
• 1 1/2 teaspoon freshly ground black pepper
• 2 teaspoons salt
• 1/4 teaspoon cayenne
• 1 teaspoon chili powder
• 3 whole bay leaves, crushed
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cloves
• 4 cups uncooked long grain white rice
• 6 cups rich beef stock
• 2 cups water
• Ingredients for 4 to 6 servings:
• 2 tablespoons salted butter
• 4 cups chopped onion
• 2/3 cup chopped green pepper
• 1/3 cup thinly sliced scallion, tender white and green parts
• 1 tablespoon finely minced garlic
• 2 tablespoons finely chopped parsley
• 1/2 cup cooked ham, finely chopped
• 1 pound lean pork, cut into 3/4-inch cubes; pork loin is a good choice
• 6 Creole, Polish, or French garlic smoked sausages, cut into 1/2-inch slices
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1/8 teaspoon cayenne
• 1/2 teaspoon chili powder
• 2 whole bay leaves, crushed
• 1/4 teaspoon dried thyme
• 1/8 teaspoon cloves
• 1 1/2 cups uncooked long grain white rice
• 3 cups rich beef stock
• 1 cup water

Directions

1. In a heavy 7 to 8 quart stockpot or Dutch oven, melt the butter over low heat.
2. Add the onion, green pepper, scallions, garlic, parsley, pork, and ham. Cook over low heat, stirring frequently, until the vegetables and pieces of meat are browned, about 15 minutes.
3. Add the sausage and seasonings and continue cooking and stirring over low heat for 5 minutes more.
4. Add the rice, beef stock, and water and mix well, then raise the heat to high and bring to a boil. Reduce to a low simmer, cover the pot, and cook for 45 minutes, uncovering from time to time to stir.
5. Uncover the pot during the last 10 minutes of cooking and raise the heat to medium to allow the rice to dry out, stirring frequently.
6. Serve immediately.