Creole Jambalaya, a Southern stew with rice cooked in it, is seldom found outside the region. A great reason to travel.
3 1/2 quarts
Sauté pork, onion, green pepper, garlic, and 2 tablespoons parsley in butter in a large Dutch oven until meat is browned and vegetables are tender. Stir in ham, chili powder, cloves, pepper, and sausage. Cook over medium heat 10 minutes, stirring frequently.
Add broth and rice; mix well. Cover and simmer 20 minutes or until rice is tender, stirring occasionally. Garnish with chopped fresh parsley. Serve hot.