Jambalaya

• 2 Tbsp. butter
• 1 lb. pickled pork or pork butt, diced
• 2 onions, chopped
• 2 bell peppers, chopped
• 2 bay leaves
• 1 lb. sausage (your choice), cut in 1/2-inch slices
• 1/2 lb. ham, diced
• 2 garlic cloves, minced
• 1/2 tsp. dried thyme
• 1/4 tsp. ground cloves
• 1 tsp. chili powder
• 1 (10 oz.) can plum tomatoes
• 3/4 lb. small shrimp, cleaned
• 2 c. long grain rice
• 2 1/2 qt. chicken stock
• 1 Tbsp. Louisiana or Cajun hot sauce
• salt, pepper and cayenne pepper to taste

1. In
2. a 6-quart heavy saucepan, melt butter and add diced pork, onions, peppers and bay leaves.
3. Saute until pork is brown and vegetables are soft.
4. Add sausage and ham.
5. Saute briefly.
6. Add garlic, thyme, cloves, chili powder and tomatoes; cook for 5 minutes, then add rice and chicken stock.
7. Bring to a boil, then reduce to a simmer for 15 minutes.
8. Add shrimp and hot sauce and adjust seasoning.
9. Continue to cook until rice is done, yet still firm; adjust seasoning again.
10. Serves 10 to 12.

butter, pickled pork, onions, bell peppers, bay leaves, sausage, ham, garlic, thyme, ground cloves, chili powder, tomatoes, shrimp, long grain rice, chicken stock, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36609 (may not work)