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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 12 |
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This is always a HUGE hit at get-togethers. The spiciness level can be reduced by using smoked or turkey sausage instead of the hot links. Takes some time to make, but it is well worth it. Ingredients:
1 large yellow onion, chopped |
2 green peppers, finely chopped |
3 garlic cloves, finely chopped |
4 celery ribs, chopped |
6 green onions, chopped |
28 ounces crushed tomatoes |
3 tablespoons peanut oil |
3 1/2 cups chicken soup base or 3 1/2 cups canned broth |
1/2 lb smoked hot sausage, sliced into 1/4 inch pieces |
1 lb pork, cut into cubes |
1 cup diced ham |
3 tablespoons chopped parsley |
2 teaspoons tabasco sauce |
1/4 cup worcestershire sauce |
1 tablespoon whole thyme leaves |
salt and pepper |
2 cups converted rice |
Directions:
1. Heat a large frying pan and add oil. Sautee the yellow onion, green peppers, garlic, celery, and green onions until all is tender. Place vegetables in a 12-quart stockpot along with the tomatoes and chicken stock. Cover and simmer for one hour.
2. Pan fry sliced sausage until it begins to brown. Deglaze the pan with a bit of broth and add pan drippings to the stockpot. Set sausage aside. Then, fry the cubed pork in same pan.
3. Add the remaining ingredients (pork and seasonings), except the sausage and rice, and simmer, covered for another 20 minutes. Add the sausage and rice and simmer for 25 minutes.
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