Judy'S Jambalaya - cooking recipe

Ingredients

2 lb. boneless pork loin, cubed
3 or 4 Polish sausages, sliced
1 onion, minced
1 red bell pepper, coarsely chopped
1 green pepper, coarsely chopped
3 cloves garlic, minced
4 to 6 stalks celery, sliced
1 1/2 c. fresh or canned tomatoes, chopped (if canned, drain and save liquid)
1 Tbsp. Tabasco sauce (use more if you like it hot)
3 c. water or water combined with reserved tomato liquid to make 3 c.
2 c. rice (uncooked)

Preparation

Brown pork chops in 1 tablespoon olive oil in Dutch oven.
Add sausage and continue browning until completed (5 to 8 minutes). Remove meat from Dutch oven; drain excess fat.
Save small amount of fat to saute onions to golden, soft texture.
Add garlic and saute for 1 minute.
Return meat to pot and add all vegetables, Tabasco sauce and 3 cups liquid.
Simmer 15 minutes in covered pot.
Add 2 cups rice.
Cover and simmer 20 minutes, until rice is cooked.