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1
Pour 1/2 to 1 cup of water in the pot, and add the sausage until itaTMs afried.a This should take a few minutes. Remove the sausage, leave the oil (from the sausage) and water mixture.
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2
Add the pork (cubed) to the pot, and cook through. Remove the meat and set aside.
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3
Chop the bell pepper, celery, and onion. Add these vegetables to the oil and water in the pot, and add in a tablespoon of minced garlic. Cook down until vegetables are wilted.
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4
Add the sausage and pork to the vegetables, and season the entire mixture. Use pepper, salt, hot sauce, and Cajun or Creole seasoning. I use Tony ChachereaTMs (in the green can!), and even add a little cayenne, too. I use a mixture of hot sauces: Tobasco, a homemade one, and whatever else is in my cabinet. Also add in several dashes of worcestershire sauce (Lea & PerrinaTMs).
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5
Add water (measured out for a 1:1 ratio of how much rice you have) and cook everything together for a few minutes and let the seasoning absorb.
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6
Add the rice, and stir consistently so it doesnaTMt stick. This should take about 8-10 minutes, or a little longer depending on the rice you bought. I prefer Uncle BenaTMs. You can use straight from a bag, or use multiple boil-in-a-bags.
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7
After the rice is cooked, taste and add a little more seasoning, since the rice might have diluted it a bit. Then cover the pot, turn the heat to low, and simmer for about 25 minutes. Stir every now and then to make sure the rice isnaTMt sticking on the bottom.
