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Country Kitchen
July 1, 2009 Previous Recipe | Next Recipe
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RED-EYED GRAVY AND HAM
BACON AND EGG CASSEROLE
SOUTHERN BARBECUE SAUCE
TANGY SPARERIBS
POTATO & SAUSAGE FAVORITE
PORK PEANUT KABOBS
LA (LOWER ALABAMA) JAMBALAYA
CROCK-POT PULLED PORK
BRATWURST MEAL
LA (LOWER ALABAMA) JAMBALAYA

2 tablespoons butter
1 pound lean pork, cut in very small cubes
3 Vidalia or yellow sweet onions, chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, crushed
1 cup finely chopped ham
1 teaspoon ground cloves
1 teaspoon chili powder
Cayenne pepper
Salt and pepper to taste
2 pounds smoked pork sausages, cut in 1-inch pieces
1 1/2 to 2 quarts beef stock
1 1/2 cups uncooked rice

In a heavy saucepan, melt butter; saute lean pork with onions, green pepper and garlic until the mixture is lightly browned. Stir in the cup of ham, ground cloves and chili powder, a generous dash of cayenne and salt and pepper to taste. Add pork sausages to the pan and cook the mixture over moderate heat for 15 minutes. Add beef stock and bring the jambalaya to a boil. Stir in the rice and cook until the rice is tender.





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