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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