Ingredients
- 3 onions
- 2 onions on top
- 900 gr pork
- 400 gr andouille smoked sausage
- 140 gr green onion tops
- 110 gr celery
- 180 ml stock
- 65 gr green peppers
- 50 gr unsalted butter
- 40 ml tomato sauce
- 7 gr parsley
- 7 gr cooked rice
- 4 gr cayenne pepper
- 3 gr minced garlic
- 2 gr salt
and turning. Cover and cook 2 minutes, scraping once. Add celery, green peppers and garlic. Cover and cook 3 minutes, scraping once. Add tomato sauce and cook uncovered 5 minutes, scrapping occasionally. Add half c. onions. Cook 8 minutes until large puddles of oil have broken out and tomato mixture is thick. Stir only if sticking. Add parsley and half c. of the green onions. Add 3- quarter c. more stock and scrape. Cook 20 minutes until liquid is thick dark red gravy. Stir occasionally. Stir in remaining stock and onions. Bring to boil, reduce heat, and simmer, stirring frequently, about 14 minutes, until gravy is noticeably thicker but still juicy. Remove from heat and serve immediately.