Pork And Sausage Tombouile - cooking recipe

Ingredients

3 lb. fresh pork sausage, cut into 2 inch lengths
3 lb. Boston butt pork roast, cut into 1 inch cubes
3 c. onions, chopped
1 c. white shallots, chopped
1 c. bell pepper, chopped
1/2 c. celery, chopped
1 Tbsp. garlic juice
1/2 c. light roux
2 (15 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1 can stewed tomatoes with green chiles
1 can cream of mushroom soup (optional)
1 can golden mushroom soup (optional)
1 can cream of celery soup (optional)
1 small can mushroom pieces
1 small can mushroom steak sauce
2 qt. water
1 c. parsley and/or green onion tops, chopped

Preparation

In a heavy aluminum pot, brown sausage; remove and set aside. Brown pork; remove and set aside. Saute chopped vegetables until soft; add roux, stirring to blend well. Add next 9 ingredients; return to a boil. Place meats back into pot. Simmer on low flame for 4 to 5 hours. Stir occasionally to prevent sticking. Add parsley and onion tops just before serving. Serve over steamed rice or pasta. 24 servings.