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Creole Jambalaya

1 lb lean pork roast, cut into small cubes
2 tbs olive oil
3 onions, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 qt beef stock
1 lb chopped ham, diced
1 tsp chili powder
1 tsp ground cloves
1/8 tsp red pepper
salt and pepper to taste
6 pork sausages, cut into 1in pieces
1/4 cups parsley flakes
1 1/2 cups rice


In a Dutch oven, sauté pork cubes, onions, green pepper, garlic, and parsley in olive oil until mixture is lightly browned. Stir in chopped ham, cloves, chili powder, red pepper, and salt. Stir well. Add pork sausages and beef stock. Stir well. Bring to boil and add rice. Reduce to simmer and serve when rice is tender.

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