Gigi’S Jambalaya

• 1 cup Brown Rice
• 1/2 pounds Round Steak, Cut Into 1/2 Inch Cubes
• 1/2 pounds Ham, Cut Into 1/2 Inch Cubes
• 1/2 pounds Link Breakfast Sausage Sausage, Cut 1/2 Inch Thick
• 1 whole Small Onion, Diced
• 1 clove Garlic, Minced
• 5 cups Chicken Stock
• 4 Tablespoons Dried Parsley
• 1/8 teaspoons Ground Clove
• 1/4 teaspoons Dried Thyme
• 1/2 teaspoons Chili Powder
• 1/4 teaspoons Cayenne
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/2 whole Bay Leaf

1. Brown the meats, and set aside. Wilt the onion, then the garlic on top of the onion.
2. Mix onion, garlic, and meats. Add the chicken stock and bring to a boil.
3. Mix all the dried spices in a small bowl. When the liquid boils, scatter in the spice mix, and then add the rice slowly. Stir. Bring everything back up to a boil, then lower heat and keep at a simmer with the cover ajar for about 40 minutes or until rice is tender.

brown rice, ham, sausage sausage, onion, clove garlic, chicken, parsley, ground clove, ubc, chili powder, ubc, salt, ubc, bay leaf

Taken from tastykitchen.com/recipes/soups/gigie28099s-jambalaya/ (may not work)