Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter Or Margarine |
| 2 cups | Onions -- chopped |
| ⅓ cup | Green Onions -- sliced |
| ⅔ cup | Green Bell Pepper -- chopped |
| 1 tablespoon | Garlic -- minced |
| 2 tablespoons | Fresh Parsley -- minced |
| ½ pounds | Boneless Pork, Lean -- cut in 1/2\" cubes |
| 1 cup | Chicken Breast -- cut in 1/2\" cubes |
| 1 cup | Baked Ham -- cut in 1/2\" cubes |
| \N \N | Cayenne Pepper, (More = Spicier) -- to taste |
| ½ teaspoon | Chili Powder |
| 2 \N | Bay Leaves -- crushed |
| ¼ teaspoon | Dried Thyme |
| ⅛ teaspoon | Ground Cloves |
| ⅛ teaspoon | Ground Cumin |
| ⅛ teaspoon | Ground Allspice |
| \N \N | Salt And Pepper -- to taste |
| 6 \N | Smoked Garlic Sausages -- cut in 1/2\" slices |
| 3 cups | Beef Stock |
| 1½ cup | Whole-Grain Rice, Quick-Cooking |
| 1½ pounds | Shrimp, Medium -- peeled |
| \N \N | & deveined |
1. In a 8- or 12-qt stockpot over medium heat, combine the butter, onions, green onions, green pepper, garlic, parsley, pork, chicken, and ham. Cook, stirring, until meat and vegetables are lightly browned, about 5 mins.
2. Add the cayenne, chili powder, bay leaves, thyme, cloves, cumin, allspice, salt, and pepper. Cook another 5 mins, stirring frequently.
Add the sausage and cook for 5 to 10 mins more.
3. Add the stock and rice, bring to a boil, then turn the heat down and cook for 40 mins, uncovered. Add the shrimp during the last 10 mins. Continue to stir frequently, pulling the ingredients up from the bottom of the stockpot. When the shrimp are coral color, the Jambalaya is ready to serve. Serve in heated bowls, with cayenne pepper and Tabasco on the table to "hot it up," as Louis said. Makes about 8 servings.
Recipe By : In The Kitchen With Bob (Bowersox) - ISBN 0-688-13797-0
From: Dan Klepach Date: 09-11-95 (14:01) (159) Fido: Cooking