2 tbsp. butter
1 lb. pickled pork and pork butt, diced
2 onions, chopped
2 bell peppers, chopped
2 bay leaves
1 lb. andouille sausage, cut into 1/2 inch slices
1/2 lb. ham, diced
2 garlic cloves, minced
2 sprigs fresh thyme or 1/2 tsp. dried thyme
1/4 tsp. ground cloves
1 tsp. chili powder
1 (10 oz.) can plum tomatoes
3/4 lb. sm. shrimp
2 c. long grain rice
2 1/2 qt. chicken stock
1 tbsp. Louisiana or Cajun hot sauce
Salt, pepper, cayenne pepper to taste

NOTE: You can substitute any good smoke country sausage, kielbasa, or venison sausage for andouille.

In a 6 quart heavy saucepan, melt butter and add diced pork, onion, pepper, bay leaves. Saute until pork is browned and vegetables are soft. Add sausage and ham, saute briefly. Add garlic, thyme, cloves, chili powder, and tomatoes; cook for 5 minutes and then add rice and chicken stock. Bring to a boil, then reduce to simmer for 15 minutes. Add shrimp, hot sauce, and adjust seasoning, continue to cook until rice is done, yet still firm; adjust seasonings again. Serves 10-12.