By Tom Gosse
1 lb ground pork sausage (sweet or hot)
1 lb boneless pork chops, cut into bite sized pieces
1 lb boneless chicken, cut into bite sized pieces
2 1/2 cups rice
3 (8 oz) cans tomato sauce (divided)
1 (15 oz) can diced tomatoes w/ green chiles
1 (15 oz) can beef broth
1 (10.5 oz) can condensed french onion soup
2 (6.5 oz) cans of mushrooms
4 tablespoons chopped parsley
4 green onions, chopped
1 chopped green bell pepper
1 small diced jalapeño pepper
3 stalks chopped celery
3 chopped carrots
2 garlic cloves
1 stick butter
1 teaspoon creole seasoning
1 tablespoon lemon pepper
1/2 cup water
Hot sauce (to taste)
Brown chicken, put aside in a big pot. Brown pork chops, add to pot. Form ground sausage into little balls, brown without breaking up balls, add to pot.
Stir in two cans of tomato sauce, diced tomatoes & green chiles, beef broth, onion soup, rice, mushrooms, celery, carrots, bell pepper, jalapeño pepper, garlic, and butter.
Preheat oven to 350º
Bring mixture to simmer, stirring until butter melts. Cover and bake for 45 minutes.
Meanwhile, stir together green onions, parsley, Creole seasoning, lemon pepper, remaining can of tomato sauce, hot sauce, and water in a bowl. Cover and refrigerate until needed.
Stir into rice mixture after 45 minutes. Continue to bake for 30 additional minutes.
Fluff with fork, serve hot.
