1 1/2 c. raw rice, well washed
1 lb. fresh pork
1 lb. smoked sausage, sliced
1 lb. ham, cubed
(Any scraps from leftover roasts of veal, beef, chicken or ham bone can be used)
1/2 red pepper, seeds removed
1 tomato, chopped
2 or 3 sweet green peppers, minced
1 clove garlic, minced
1 sprig parsley, minced
1 sprig thyme, minced
2 bay leaves, crushed
1 tbsp. butter
1 lg. onion, minced
Salt and pepper

Fry onion lightly in butter, adding cubed ham, and sausage cut in slices. Add remaining ingredients, cook and stir carefully, not to scorch, for about 5 minutes. Add three quarts hot water. Boil for 10 minutes. Add rice, sprinkle it in; press it in. Cook 1/2 hour longer, or until rice is tender, but firm. Boiled shrimp can be added. Oysters and chicken both make good jambalaya.