Sausage and Eggplant Jambalaya

Ingredients

• ½ lb ground pork sausage
• ½ lb smoked sausage
• 4 medium eggplant, peeled and chopped
• 1 large onion, chopped
• 1 bell pepper, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, chopped
• ½ bunch green onions, chopped
• 2 tbs parsley
• 4 tbs oil
• 2 C uncooked rice
• 3 C chicken stock or water
• Salt, pepper and hot sauce to taste

Directions

1. Brown Meats: In a black iron pot, heat 2 tbs oil and brown the ground pork sausage. Remove and set aside. Repeat with the smoked sausage.
2. Sauté Vegetables: Add onions, celery, bell pepper, garlic, and remaining oil to the pot. Sauté until vegetables are wilted, then add eggplant and cook until well softened.
3. Add Rice & Liquid: Return meats to the pot. Stir in rice, seasonings, green onions, and stock.
4. Simmer: Bring to a boil, reduce heat to lowest setting, cover, and cook 25-30 minutes, until rice is tender.
5. Important: Stir only once during cooking to avoid gummy rice.
6. Serve: Fluff gently and serve hot.

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