Pork Jambalaya 1

1 pound smoked sausage, sliced

1 pound lean pork chunks

1 large onion, chopped

1-1/4 cup bell pepper, chopped

1/4 cup celery, chopped

1 cup water

1 cup beef broth

Tony's Creole Seasoning

1/4 cup margarine

1-1/2 teaspoons salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper

1/4 teaspoon ground jalapeno pepper

2 tablespoons minced pimiento

1 cup raw rice

1/3 cup parsley, chopped

1/3 cup green onion tops

In heavy four-quart pot, brown sausage and pork. Season with Creole seasonings in hot oil. Add onion, bell pepper, celery. Cover and cook on medium heat for 30 minutes until pork is almost done. Skim off excess fat. Add water, broth, margarine, salt, black and red and jalapeno pepper and pimiento. Bring to a boil. Add rice. Stir. cover and cook 30 minutes or until rice is cooked. Add parsley and green onions the last five minutes.

Serves 6.

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Cajun Country -- New Iberia, Louisiana