Jambalaya a la Creole
1 pound chorices (pork sausage) 2 pods garlic
1 slice ham 1 onion (chopped)
1/2 cups rice 2 sprigs parsley, thyme,
1 can tomatoes (small) and bay leaf (finely chopped)
Salt, pepper, and cayenne to taste.
Wash rice thoroughly. Brown the ham, cut in small pieces, and fry the chorices in a little lard. Drain off the lard which accumulates from frying the meat, leaving only a tablespoonful. Brown onion and other seasonings; add tomatoes. Let cook a few minutes. Pour over the rice and mix thoroughly. Place in a heavy pot, cover, and cook until gravy is absorbed and rice is soft and dry.
The meat may be omitted, and the Jambalaya made with shrimp or oysters, the basic recipe being the same.
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