Get a 10 quart thick pot with lid (preferably a “black” pot) as used here in Louisiana but can substitute with what you have. Use enough oil to cover the bottom of the pot and bring to heat , add in diced pork and brown well and evenly.Once pork is browned add in sausage and cook it down for about 5-7 minutes stirring well. Now add in your onions , garlic, celery, bell peppers , cook on medium heat until the onions become transparent. Now Add in cream of mushroom soup, the Louisiana Hot sauce (if available) if not can sub in whats on hand, Worcestershire , salt/pepper (can use cajun cayenne pepper here) and now let it all simmer for about 5-8 minutes stirring well. Now add in Stock and water and bring it to a boil for about 3-5 minutes and then add in kitchen bouquet and once again stir well. Now you can add in your rice (make sure rice is clean and washed) and make sure to stir once rice is added so it doesn’t stick. Now you let everything simmer for about 12-15 minutes on med-high heat until the rice has absorbed about half of the liquid in the pot , then lower the heat and add in some parsley or/and green onions and file’ if available. Now cover and cook for 18-25 minutes on low heat , at about the 12-15 minute mark coming in to softly fold/stir the pot and cover again for remaining time. When finished the rice should have absorbed all of the liquid and be very moist.

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