Recipe courtesy of Louisiana Kitchen & Culture
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In a heavy 8 quart kettle melt the butter over low heat. Add all the vegetables, parsley, pork, and ham and cook over low heat for 15 minutes, stirring frequently, until vegetables and meat are browned.
Add the sausage and seasonings and continue cooking and stirring over low heat for another 5 minutes.
Add the rice and beef stock (water can be substituted for beef stock, rich flavor will suffer). Mix well and raise heat to high and bring to a boil.
Cover pot, turn heat to very low and cook 45 minutes, uncovering only to stir to keep from sticking.
Uncover pot during last 10 minutes of cooking, raise heat to medium to allow rice to finish and dry out, stirring frequently.
Note: if you need to stretch your budget and feed a few more mouths, double the amount of liquid and rice.
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Important: Magazine recipes are exclusive and do not appear on this web site. approx: 60 recipes per issue.