Marinate pork with garlic salt, Tony Chachere seasonings, Worcestershire sauce and a dash of mustard and hot pepper sauce for a few hours or overnight. Saute meats, removing casing from sausage, in olive oil until very brown and partly cooked. Remove all but two tablespoons oil. Add the butter onions, bell pepper, celery and garlic. Saute 5 minutes longer. Add lemon juice and broth. Bring to a boil. Add rice. Lower heat to simmer. Cover and cook 20 minutes. Season with Tony Chachere's seasonings. Add onion tops and parsley. Stir well. Taste for seasonings and sprinkle with lemon rind. Serve with Manque Choux and salad.
Cajun Country -- New Iberia, Louisiana