<<Disclaimer: Verify this information before applying it to your situation.>> 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.)