1 lb. lean pork
2 tbsp. butter
3 onions
1 green pepper
2 garlic cloves
Few sprigs parsley
1 c. chopped ham
1 tsp. chili powder
1 tsp. ground cloves
Salt and pepper to taste
6 pork sausages
1 1/2 - 2 qt. beef stock
1 1/2 c. rice

In a heavy sauce pan in 2 tablespoons heated butter, saute 1 pound lean pork, cut into very small cubes, with 3 chopped onions, 1 green pepper, trimmed and chopped, 2 garlic cloves, crushed, and a few sprigs of parsley, chopped until the mixture is lightly browned. Stir in 1 cup chopped ham, 1 teaspoon each of ground cloves and chili powder, a generous dash of cayenne, and salt and pepper to taste. Cut 6 pork sausages into 1 inch pieces, add then to the pan and cook the mixture over moderate heat for 10 minutes. Add 1/12 to 2 quarts beef stock (or half stick and half water) and bring the Jambalaya to a boil. Stir in 1 1/2 cups rice and cook the Jambalaya until the rice is tender. Serve very hot. Serves 6 to 8.

I got this recipe while we were traveling in Louisiana. All you need is a green salad and some French bread for a delicious meal. However, this is really spicy and little kids probably won't like it.