Cajun Jambalya

1 tablespoon olive oil
2 tsp. salt
1 tsp. red pepper
2 pounds fresh lean pork cut in 1 inch chunks
1 pound smoked sausage Beef, Pork or Beef and Pork cut into about 1/2 inch thick slices
1 1/2 cup chopped onion
1 cup chopped green bell pepper
3 cloves garlic chopped
3 tsp. kitchen bouquet browning/seasoning sauce (optional if desired browness is obtained from just browning pork)
2 can swanson chicken broth
3 tablespoon chopped green onion
3 cups raw white rice prepared according to directions

Season pork with salt and red pepper, heat olive oil over medium high heat, brown pork on stove top in dutch oven, black iron pot or whatever heavy pot you have handy! Add onions and bell pepper then saute, add garlic when onion is almost clear careful not to burn garlic. Add sausage and cook for a few mins, until sausage starts to brown, watch closely so it does not burn. Add chicken broth and kitchen bouquet, reduce heat and simmer until pork is tender and broth is reduced to half. Add green onions and stir. When rice is cooked fold cooked rice into meat mixture. Remove from heat, cover, and alow to rest for 10 - 15 mins. Serve with vegetables of choice, and french bread.

Number of Servings: 8

Recipe submitted by SparkPeople user CHRISTAFAYE.