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Red Clay Jambalaya


1 TBS vegetable oil

1 bay leaf

2 oz smoked ham, diced

1 ½ tsp salt

1 smoked sausage, sliced ½ inch thick

1 ½ tsp dried oregano

½ lb boneless pork loin, cubed

1 tsp white pepper

1 ½ cups chopped onion

½ tsp black pepper

1 large or 2 small sweet bell pepper

1 tsp thyme

½ pint okra (1/4 pound) sliced crossways

3 medium tomatoes, peeled and chopped

1 clove garlic, chopped

7 oz. chicken broth

½ tsp TABASCO sauce

1 cup rice


In a large Dutch oven or a heavy bottomed pot, heat oil over medium heat.  Stir in ham, sausage, and pork; sauté until lightly browned, stirring frequently, 4-8 minutes.  Stir in onion, okra, and pepper, sauté until crisp-tender, about 5 minutes.  Stir in next 8 ingredients.  Cook over medium heat, stirring constantly and scraping pan bottom for 5 minutes.  Stir in tomatoes, cook for 5-8 minutes.  Stir in chicken broth, bring to a boil. Stir in rice.  Bake, covered, in 350 degree oven until rice is tender, about 20-25 minutes.  Remove bay leaves and serve immediately.  Serves about 5

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Pepper: Bell or Sweet, Okra,


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