Jambalya

1. Melt butter in a large pan. Add the ham, sausage, and onion and cook over medium heat, stirring occasionally until the meat is cooked but not browned. 2. Add the garlic, green onion, bell pepper, rice, broth, ground pepper, cayenne, chili powder, bay leaves, thyme and cloves. Mix well, then bring to a boil over high heat. Reduce the heat and simmer covered for approx 45 minutes or until the rice is done. Stir periodically. Jambalaya should be somewhat "wetter" than rice alone, but not soupy. As it cooks, add more water if necessary. 3. Remove Bay leaves. Serve Jambalaya in bowls. To stretch the Jambalaya for last minute guests add: canned tomatoes black, red, kidney or pinto beans just before serving add canned corn, mushrooms, chicken, turkey or ham