Creole ham jambalaya

Ingredients

• 1 pound lean pork, cut into small cubes
• 2 tablespoons butter
• 3 medium onions, chopped
• 1 green pepper, chopped
• 2 or 3 ribs of celery, chopped
• 2 garlic cloves, crushed
• few spring of parsley
• 1 cup chopped ham
• 1 teaspoon chili powder
• 1 teaspoon ground cloves
• salt and pepper (black and red) to taste
• 6 pork sausages
• 1 cup peeled and seeded tomatoes, chopped
• 3 cups beef stock
• 1 1/2 cup long-grain white rice
• 1/4 cup finely chopped scallions

Preparation

• In a large heavy saucepan, melt the butter over medium heat and add the pork, onions, green pepper, celery, garlic and parsley. Sauté until mixture is light brown.
• Stir in the chopped ham, chili powder, ground cloves, salt and black pepper taste as well as a generous amount of cayenne pepper.
• Cut the sausages into 1-inch sections and add to the pan. Cook over moderate heat for about 10 minutes.
• Stir in the tomatoes, rice and cook another 10 minutes stirring only the first few minutes. Add a little water if needed to keep from sticking on the bottom.
• Add the stock and bring to a boil. Reduce heat to low, cover and cook until rice is tender about 25 minutes.
• Add additional stock if needed but avoid stirring.
• Serve very hot with scallions on top and with crusty French bread.

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