This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 3 cups rice
• 2 pound (900g) fresh pork (diced)
• 2 slices of ham
• 2 dozen (24) small pork sausages
• 4 onions
• 2 tablespoons of butter
• 4 cloves garlic
• 4 sprigs thyme
• 4 sprigs parsley
• 4 bay leaves
• 4 cloves, ground fine
• 6 quarts (5 liters and 680ml) beef broth, consommé, or stock
• 1 teaspoon chili powder
• salt, pepper, cayenne

Method: Chop the onions very fine and mince the garlic, thyme, and parsley. Grind the cloves. Put a tablespoon of butter into a very large saucepan and add the onions and pork, and let them brown slowly. Stir frequently and let them continue browning slightly. At this stage add the slices of ham, chopped very fine, and the cloves of garlic. Then add the minced herbs, bay leaves, and ground cloves. Let all this brown for 5 minutes longer. Add the 24 sausages, separated, and let it all cook 5 minutes longer. Then add the beef broth/consommé/stock.

Let it all cook for 10 minutes and when it comes to boiling, add the rice. Then add to this the chili powder, pepper, and salt to taste. The Creoles season highly with cayenne. Let it all boil for another half hour, or until the rice is done, and serve hot.

This recipe is in the public domain and may be used freely.

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