Pork Chops and Sausage Jambalaya

2-1/2 teaspoons salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper

1/2 cup Cooking on

2 pounds pork chops

1 pound sausages, cut into pieces

2 large onions, chopped

1 medium bell pepper, chopped

4 ribs celery, chopped

4 cups water

3 tablespoons parsley, chopped

1/2 cup onion tops, chopped

3 cups raw rice

Season pork chops. Brown pork chops and sausage in oil until well browned. Skim excess oil, saute onions, bell pepper and celery until wilted. Add 1 cup water to mixture and simmer for 30 minutes covered. Add parsley, onion tops, raw rice, remaining water to mixture and simmer on low heat for 30 minutes, stirring once while cooking. Serve hot.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana