Pork Sausage Jambalaya

  • 2 lb pork sausage

  • 2 cups raw rice

  • 1 cup onions

  • 1 cup diced celery

  • 1 bell pepper, chopped

  • 1/2 cup onion tops and parsley

  • 1/2 cup salad oil

Sauté sausage in 1/2 cup salad oil and 1-1/2 cups water on medium heat in covered saucepan. Cook until water is evaporated. Then fry until brown. Add onions and 1 cup water and cook 15 minutes. Add celery, bell peppers, onion tops, parsley and 2 cups water with raw rice. Combine sausage and other ingredients. Cook over low fire for 40 minutes. Cover and stir.





Here is a recipe that we have cooked many times and every time it gets rave reviews.

¼ inch oil in the bottom of pot
2 pounds of pork chops
Salt & Pepper to taste
1 cup chopped onion
¾ cup chopped green bell pepper
¼ cup chopped celery
1 cup of water
4 cups cooked rice
1 ½ cups chopped green onions tops


Jambalaya is almost a staple food here in our state. Here is a recipe that we have cooked many times and every time it gets rave reviews. This is want you call comfort food and it’s best served with warm fresh French bread. I didn’t get this big eating SALADS.

Add oil to a large pot. Brown pork chops that have been seasoned to taste. Remove chops from pot. Saut’e onion, bell pepper and celery in the oil that the chops were browned in. Remove as much as much of the oil from the pot as you can, and add a small amount of water to form a gravy. Put chops back in the pot. Cook on medium heat about 20 minutes. Add cooked rice and onion tops: Stir well. Cover and simmer ad additional 10 minutes. Enjoy

Cajun Pork Chops


1/4 cup vegetable oil

6 or 8 center cut pork chops

Salt and pepper to taste

1 cup Italian salad dressing

Two 6 oz cans mushrooms steak sauce

One 4 oz can mushroom stems and pieces

1-1/2 tbs browning sauce

1 cup water or more if needed


Season pork chops with salt and pepper. Put in a plastic container and pour Italian Dressing over the chops. Cover and refrigerate for 24 hours. Drain pork chops, reserve dressing and put 5 to 6 quart Dutch oven and cook over medium high heat with the 1/4 cup of oil. Brown chops on both sides. Add reserved dressing, browning sauce and water. Cook chops until tender adding water if necessary. Stir often. Add the mushroom steak sauce and mushrooms with liquid. Taste for seasoning and adjust. Simmer 20 more minutes. Place on platter, sprinkle with parsley and serve with hot cooked rice and coleslaw.

Cajun Sausage & Eggplant Casserole


1 lb. fresh Italian sausage skinned and cut

2 cans whole tomatoes, drained and chopped (1 Rotel & 1 regular)

1 peeled eggplant, chopped

1 large onion, chopped

1 large bell pepper, chopped

3 or 4 medium zucchini, sliced in rings.


Brown sausage in large frying pan. Add the following: eggplant, onions, bell peppers, tomatoes, and zucchini. Smother down, and then transfer to a greased casserole dish. Sprinkle a lot of Parmesan cheese on top. Bake at 350F for 30 minutes. Salt and pepper to taste.

*You could also use shrimp or crawfish. It is great either way.

Cajun Sausage, Peppers and Onions with Beans


1/2 tablespoon bacon drippings, butter or cooking oil

1 pound package Italian style sausages

1 small red, yellow or orange bell pepper, or a combination, cleaned and sliced

1 small green bell pepper, cleaned and sliced

1 small sweet onion, halved and sliced

2 teaspoons minced garlic

1 cup red wine or beef stock/broth

1/4 cup barbecue sauce

2 tablespoons ketchup

1 (15 ounce) can white beans, drained and rinsed

1 (15 ounce) can light red kidney beans, drained and rinsed

1 (10 ounce) can diced tomatoes with green chilies (like Rotel), undrained

1 teaspoon of Italian seasoning, Herbes de Provence, or your choice mixed dried herbs

1/4 teaspoon of Cajun seasoning, or to taste, optional

Kosher salt and freshly cracked black pepper, to taste


Pan fry or grill sausages according to package directions; set aside to cool slightly, then slice into 1/2 inch rounds. Add oil to a large skillet and heat to medium; add peppers and onions. Cook for about 6 minutes, stirring often, until slightly tender but not browned. Add the garlic and cook another minute. Add the wine or beef stock, barbecue sauce, ketchup, beans, tomatoes and seasonings. Add sliced sausage to the skillet and gently toss to combine.