Jambalaya

2 Tablespoons vegetable oil
3/4 cup (4 oz) smoked ham, diced
1 smoked sausage, sliced 1/2 inch thick
1 pound boneless port loin, cubed
1 1/2 cups chopped onion
1 cup chopped celery
1 large green pepper, chopped
2 cloves garlic
1/2 teaspoon hot pepper sauce
2 bay leaves
1 1/2 teaspoons salt
1 1/2 teaspoons dried oregano
1 teaspoon white pepper
1/2 teaspoon black pepper
1 teaspoon thyme
4 medium tomatoes, peeled and chopped
1 8-ounce can tomato sauce
1 14-1/2 ounce can chicken broth
1/2 cup chopped green onion
2 cups rice

In a large Dutch oven, heat oil over medium heat. Stir in ham, sausage and pork; saute until lightly browned, stirring frequently, 4-8 minutes. Stir in onion, celery and pepper, saute until crisp-tender, about 5 minutes. Stir in next 8 ingredients. Cook over medium heat, stirring constantly and scraping pan bottom for 5 minutes. Stir in tomatoes, cook for 5-8 minutes. Stir in tomato sauce and chicken broth, bring to a boil. Stir in green onion and rice. Bake, covered, in a 350 degree oven until rice is tender, about 20-25 minutes. Remove bay leaves and serve immediately.

Notes by me: I usually double this recipe, and we freeze half. I had to digitize this recipe as it is yellow and worn and I am deadly afraid it will disintegrate and I won't have it to refer to anymore.

It is the best recipe ever! To think it was in a free pamphlet almost 20 years ago at the State Fair of Texas in the Agriculture Building.