Pork And Sausage Tombouile

• 3 lb. fresh pork sausage, cut into 2 inch lengths
• 3 lb. Boston butt pork roast, cut into 1 inch cubes
• 3 c. onions, chopped
• 1 c. white shallots, chopped
• 1 c. bell pepper, chopped
• 1/2 c. celery, chopped
• 1 Tbsp. garlic juice
• 1/2 c. light roux
• 2 (15 oz.) cans tomato sauce
• 1 (6 oz.) can tomato paste
• 1 can stewed tomatoes with green chiles
• 1 can cream of mushroom soup (optional)
• 1 can golden mushroom soup (optional)
• 1 can cream of celery soup (optional)
• 1 small can mushroom pieces
• 1 small can mushroom steak sauce
• 2 qt. water
• 1 c. parsley and/or green onion tops, chopped

1. In a heavy aluminum pot, brown sausage; remove and set aside. Brown pork; remove and set aside. Saute chopped vegetables until soft; add roux, stirring to blend well. Add next 9 ingredients; return to a boil. Place meats back into pot. Simmer on low flame for 4 to 5 hours. Stir occasionally to prevent sticking. Add parsley and onion tops just before serving. Serve over steamed rice or pasta. 24 servings.

fresh pork sausage, boston butt pork roast, onions, white shallots, bell pepper, celery, garlic juice, light roux, tomato sauce, tomato paste, tomatoes, cream of mushroom soup, golden mushroom soup, cream of celery soup, mushroom pieces, mushroom steak sauce, water, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7049 (may not work)