Judy'S Jambalaya

• 2 lb. boneless pork loin, cubed
• 3 or 4 Polish sausages, sliced
• 1 onion, minced
• 1 red bell pepper, coarsely chopped
• 1 green pepper, coarsely chopped
• 3 cloves garlic, minced
• 4 to 6 stalks celery, sliced
• 1 1/2 c. fresh or canned tomatoes, chopped (if canned, drain and save liquid)
• 1 Tbsp. Tabasco sauce (use more if you like it hot)
• 3 c. water or water combined with reserved tomato liquid to make 3 c.
• 2 c. rice (uncooked)

1. Brown pork chops in 1 tablespoon olive oil in Dutch oven.
2. Add sausage and continue browning until completed (5 to 8 minutes). Remove meat from Dutch oven; drain excess fat.
3. Save small amount of fat to saute onions to golden, soft texture.
4. Add garlic and saute for 1 minute.
5. Return meat to pot and add all vegetables, Tabasco sauce and 3 cups liquid.
6. Simmer 15 minutes in covered pot.
7. Add 2 cups rice.
8. Cover and simmer 20 minutes, until rice is cooked.

boneless pork loin, sausages, onion, red bell pepper, green pepper, garlic, stalks celery, tomatoes, tabasco sauce, water, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=936443 (may not work)