Ingredients:
5 lbs pork roast (diced into 1-2 inch cubes)
3 lbs onions
2 lbs smoked sausage
5 cloves garlic (crushed)
2 bell peppers
1 bunch green onion tops (chopped)
1 bunch parsley (chopped)
2 lbs fresh mushrooms
4 cups long grain rice
6 cups water
Directions:
Marinade your roast the night before in: creole seasoning, worchestershire sauce, hot sauce, 12 oz's beer and garlic powder.
Using a large heavy pan brown your pork on high heat stiring often. When brown remove from pan and put off aside.
Add smoked sausage to pan. Saute for 2 minutes then add onions. Deglaze your pan occasionally with a bit of water and cook until onions are golden brown.
Return your pork roast back to the mixture and add your garlic and a little water. Enough for about 30 minutes of simmering.
After 30 minutes add bell pepper, green onions, parsley and mushrooms. Simmer for 15 more minutes.
Add 4cups rice and 6 cups water and 1 tbsp salt. Bring mixture to a rolling boil and boil for 5 minutes stirring often.
Cover and simmer as low as heat will go for 40 minutes. When done fluff your rice and serve.
