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Cornbread & rice are staples in the traditional Louisiana diet.

Jambalaya

2 1/2 pounds raw meat, cut up (chicken, pork, wild game, sausage, etc.)
olive oil
one large onion, chopped
2 cups uncooked rice
chicken brothe & water to make 4 cups water
1 teaspoon salt & 1/2 teaspoon pepper or 1 to 1 1/2 teaspoon cajun
seasonings

Preheat oven to 350 degrees. Heat enough oil in heavy Dutch over to cover
bottom.  Add meat.  Brown meat on high heat, stirring constantly.  Remove
meat with slotted spoon & set aside.  Reduce heat & saute onions until
clear or slightly browned.  Add dry rice & stir till rice becomes opaque
& slightly browned.  (How brown you make your onions & rice is a matter
of personal taste.)  Add meat, broth & seasonings.  Bring to boil.  Stir
once.  Cover & cook in oven 20 mintues.  Turn off oven & allow jambalaya
to rest in oven another 10 minutes.  Serve with cooked greens &
cornbread.

Cooked greens:  Clean & chop several bunches of mustard, turnip or
collard greens or two bags frozen greens.  Press as many greens as you
can into a large sauce pan.  (A full pot will cook down to a very small
amount.)  Add a cup of water, a strip of bacon, a little salt & pepper.
Cover & simmer gently 30 minutes until tender.  Watch they don't boil
dry.  Some people like vinegar on their greens.

Grandma Wells's cornbread:

1 cup corn meal
1 teaspoon baking soda
1 large egg
1 cup buttermilk
1/2 teaspoon salt
2 to 3 Tablespoons bacon grease (or oil)

Preheat oven to 350.  Heat bacon grease in 8 inch round cake pan.  Mix
dry ingredients.  Add egg & buttermilk.  Pour bacon grease from hot pan
into mix.  Stir.  Pour thin batter into pan.  Bake 30 minutes.  This
cornbread does not rise like a cake. It's rather flat & very flavorful,
very popular in some parts of Louisiana.

Valerie in Tacoma, WA (I grew up in southern Louisiana.)