Name: Creole Jambalaya
Yield: 3 1/2 quarts
Ingredients: 1 pound lean pork, cubed; 3 medium onions, chopped; 1 medium-size green pepper, chopped; 2 cloves garlic, minced; 2 tablespoons chopped fresh parsley; 2 tablespoons butter or margarine; 1 cup diced fully cooked ham; 1 teaspoon chili powder; ½ teaspoon ground cloves; ½ teaspoon pepper; ⅛ teaspoon red pepper; 1 (12-ounce) package smoked sausage links, cut into 1-inch pieces; 2 quarts beef broth; 1 ½ cups regular rice, uncooked; Chopped fresh parsley

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.

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Creole Jambalaya

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