Jambalaya

Butter (25g)

Place in pan and melt

Onion (1 large, chopped
Green pepper (one, chopped)
Spring Onions (6 chopped)
Garlic (2 cloves, minced)
Parsley (2 tbp fresh, finely chopped
Pork (300g shoulder in 1 cm cubes)
Chicken (300g thigh meat in 1 cm cubes)

Cook over low heat stirring constantly until starting to brown, around 15 minutes.

Smoked sausages (100g in 5 mm slices)
Smoked Ham (100g cooked in 1 cm cubes)
Bay leaves (2 crushed)
Black Pepper (1 tsp ground)
Salt(1 tsp)
Chilli powder (½ tsp)
Thyme (½ tsp dried)
Cayenne (¼ tsp)
Cloves (¼ tsp ground)

Continue cooking over low heat for 5 minutes.

Rice (160g Long grain)
Beef stock (200 ml)

Mix well.
Bring to a boil.
Cover, lower heat and simmer gemtly for 45 minutes.
Stir occasionally.