Ingredients: 1 lb. Cubed pork 1 teaspoon Tony Chachere’s Creole Seasoning 1 tablespoon vegetable oil ½ lb. Bryan Smoked Sausage, sliced 1 cup chopped onion ½ cup chopped green bell pepper ½ cup chopped celery 1 tablespoon minced garlic 1 tablespoon dark roux ½ cup water 2 cups rice 3½ cup beef broth 2 bay leaves 1 teaspoon hot sauce ¼ cup chopped green onions 2 tablespoons minced parsley Directions: 1. Season pork with creole seasoning. 2. In a large sauce pot, heat oil. Stir in seasoned pork and cook over medium heat for 10 minutes, stirring occasionally. Add Bryan Smoked Sausage and cook for additional 5 minutes. 3. Stir in onion, bell pepper, celery, garlic and cook for 5 minutes. Stir in roux and water, cover pot and cook for 10 minutes, stirring occasionally. 4. Stir in rice and cook for 2 minutes; add beef broth, bay leaves and hot sauce. Bring to boil, cover pot, turn fire as low as it will go, and cook for 27 minutes, stirring every 9 minutes. 5. Stir in green onions and parsley. Yields 6 servings. Recipe compliments of Chef Patrick Mould.