Creole Jambalaya - cooking recipe

Ingredients

2 cups rice
1 lb cooked chicken
2 slices ham
1 lb smoked sausage
1/2 lb spicy pork sausage
2 onions
1 bell pepper
2 stalks celery
1 jalapeno pepper
2 tablespoons butter
2 garlic cloves
2 sprigs thyme
2 sprigs parsley
2 bay leaves
1/2 teaspoon ground cloves
4 cups broth
1 teaspoon chili powder

Preparation

Chop the left over pork or chicken into small chunks and slice the smoked sausage.
Chop the onions, Celery, Bell Pepper, Jalapeno and mince the garlic herbs and ham.
Remove the skin from the sausage if it has any.
In a heavy bottomed pot with a tight fitting lid, brown the pork sausage braking it up, after the sausage is good and brown remove it with a slotted spoon If you have a lot of rendered fat you can pour it out but leave a couple of table spoons so you can brown your veggies. If you don't have any fat left over use a couple table spoons of butter to brown your veggies,.
Brown your onions bell pepper and celery slowly when slightly brown add the garlic, when that browns slightly, add the ham then minced herbs, bay leaf, cloves and chili powder stir till it starts smelling Good.
Add the browned sausage, smoked sausage and left over meat and stir till everything is well mixed.
Add broth and bring to a boil, as it boils taste the jambalaya to determine how salty and spicy you want to make it. Once your happy with the broth add the rice and let it come to a boil again. Put the lid on it, turn it down to a medium low and LEAVE IT ALONE for at least a half an hour before you go checking it.