Creole Jambalaya

• 1 lb. pork tenderloin
• 1 c. cooked, cubed ham
• 1 lb. pork/beef sausage
• 1 Tbsp. butter
• 3 onions, chopped
• 1 green pepper, chopped
• 2 cloves garlic, crushed
• salt and pepper to taste
• 1/8 tsp. nutmeg
• 1/8 tsp. ground cloves
• 1 1/2 to 2 qt. beef broth
• 1 1/2 c. rice
• 1/4 tsp. cayenne pepper

1. In a heavy pan, cut and cube tenderloin and saute in butter, onions, peppers, garlic, salt and pepper until cooked.
2. Add cubed ham, nutmeg and cloves and simmer on low heat for 3 to 5 minutes. Add broth and cut up sausage; increase your heat.
3. Bring this mixture to a boil; add your rice and stir.
4. Lower your heat again and simmer, covered, for 20 minutes or until rice is tender and most of the liquid has been absorbed.
5. Pour into serving dish and sprinkle with cayenne pepper.
6. Serve hot!

pork tenderloin, porkbeef sausage, butter, onions, green pepper, garlic, salt, nutmeg, ground cloves, beef broth, rice, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255634 (may not work)