Prep 45 mins
Cook 2 hrs
This is always a HUGE hit at get-togethers. The spiciness level can be reduced by using smoked or turkey sausage instead of the hot links. Takes some time to make, but it is well worth it.
- 1 large yellow onion, chopped
- 2 green peppers, finely chopped
- 3 garlic cloves, finely chopped
- 4 celery ribs, chopped
- 6 green onions, chopped
- 28 ounces crushed tomatoes
- 3 tablespoons peanut oil
- 3 1⁄2 cups chicken soup base or 3 1⁄2 cups canned broth
- 1⁄2 lb smoked hot sausage, sliced into 1/4 inch pieces
- 1 lb pork, cut into cubes
- 1 cup diced ham
- 3 tablespoons chopped parsley
- 2 teaspoons Tabasco sauce
- 1⁄4 cup Worcestershire sauce
- 1 tablespoon whole thyme leaves
- salt and pepper
- 2 cups converted rice
- Heat a large frying pan and add oil. Sautee the yellow onion, green peppers, garlic, celery, and green onions until all is tender. Place vegetables in a 12-quart stockpot along with the tomatoes and chicken stock. Cover and simmer for one hour.
- Pan fry sliced sausage until it begins to brown. Deglaze the pan with a bit of broth and add pan drippings to the stockpot. Set sausage aside. Then, fry the cubed pork in same pan.
- Add the remaining ingredients (pork and seasonings), except the sausage and rice, and simmer, covered for another 20 minutes. Add the sausage and rice and simmer for 25 minutes.