Red Clay Jambalaya
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1 TBS vegetable oil |
1 bay leaf |
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2 oz smoked ham, diced |
1 ½ tsp salt |
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1 smoked sausage, sliced ½ inch thick |
1 ½ tsp dried oregano |
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½ lb boneless pork loin, cubed |
1 tsp white pepper |
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1 ½ cups chopped onion |
½ tsp black pepper |
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1 large or 2 small sweet bell pepper |
1 tsp thyme |
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½ pint okra (1/4 pound) sliced crossways |
3 medium tomatoes, peeled and chopped |
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1 clove garlic, chopped |
7 oz. chicken broth |
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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
