This basic meat jambalaya is enriched by using beef stock in place of water. If you have no stock on hand, you can easily prepare some from a good quality beef concentrate. As in the preparation of gumbo, chop the vegetables and cut up the principal ingredients before beginning to cook. We like our jambalaya very rich, but if you need to stretch it, double the amount of rice and water and add 1/2 teaspoon salt and 1/4 teaspoon black pepper - you'll have enough jambalaya to feed eight. For a more delicately flavored variation, substitute lean veal for the pork. (for 4)
Source: The New Orleans Cookbook - by Rima and Richard Col
In a heavy 7-8 quart pot or kettle, melt the butter over low heat. Add the vegetables, parsley, pork and ham; continue to cook over low heat, stirring constantly, for about 15 minutes, or until the vegetables and pieces of meat are browned. Add the sausage and seasonings and continue cooking and stirring over low heat for 5 minutes more. Add the rice and beef stock and mix well, then raise the heat to high and bring to a boil. Cover the pot, turn the heat to very low, and cook 45 minutes, uncovering from time to time to stir. Uncover the pot during the last 10 minutes of cooking and raise the heat to medium to allow the rice to dry out, stirring very frequently. Serve immediately.
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|Serving Size: 1 Serving (8489g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 6392 (54%)|
|Amt Per Serving||% DV|
|Total Fat 710.2g||947 %|
|Saturated Fat 405.8g||2029 %|
|Monounsaturated Fat 235.7g|
|Polyunsanturated Fat 31.4g|
|Cholesterol 2456mg||756 %|
|Sodium 10094.1mg||348 %|
|Potassium 24945.6mg||656 %|
|Total Carbohydrate 850.3g||250 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 847.5g|
|Protein 566.9g||810 %|
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Calories per serving: 11946
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