This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Jambalaya Rice

Cut 1 pound of pork into 1-inch squares, clean and chop 3 onions. Brown onions and pork in 2 tablespoonfuls of lard for five minutes. Stir well. Add 1 pound of ham cut in small pieces and 1-4 lb. Vienna sausage, cut fine. Add 1 bay leaf, 1 sprig of parsley and 2 whole cloves and cook until the meat is well browned. Add 2 quarts hot meat stock or water. Cook 10 minutes. Wash 1 cup rice thoroughly. Add slowly to the boiling meat mixture. Cook over moderate heat until meat and rice are cooked. Stir carefully to prevent burning. Add dash cayenne, 1-2 teaspoonful salt, 1 tablespoonful chili sauce and 1-4 teaspoonful tabasco. Serve very hot in bowls. This recipe is for six so if you are having 12 double it. Remember it is the main dish so have plenty.