1/2 lb. Benoit's Smoked Sausage (cut bite-size)
1/2 lb. Benoit's Andouille (cut bite-size)
1/2 lb. Benoit's Tasso (cut bit-size)
1/2 lb. Benoit's Grillades (pre-seasoned pork ready-to-cook)
1 large onion, chopped
1 medium bell pepper, chopped
4 tbls. flour
1 (10-oz.) can Rotel or whole tomatoes
1 (8-oz.) can tomato sauce
1 cup green onions, chopped
1. Brown meats in small amount of oil in heavy pan on medium heat. Remove and drain meats, leaving 6 tablespoons
of oil in pot.
2. Saute onions and bell pepper in oil. Add flour, stirring until golden brown.
3. Add tomato sauce and whole tomatoes or Rotel and 5 cups of water. Stir until flour is dissolved and add meats and
green onions. Cook on medium heat, bringing it to a boil. Reduce heat, stir and simmer for 1 hour or until
grillades are tender. Serve over hot rice.
Serves 8-10
Benoit's Stuffed Pork Chop Special
2 Benoit's Stuffed Pork Chops
1 medium onion, chopped
1 medium bell pepper, chopped
1 (6-oz.) can mushroom steak sauce
1 (4-oz.) can mushroom stems and pieces
2 carrots, sliced
3 medium potatoes, diced
1. Preheat oven to 35 degrees.
2. Place stuffed pork chops in baking pan. Cook covered for 45 minutes. Remove cover and let brown. Saute onions
in seperate pan; add them and remaining ingredients, except for potatoes, to pork chops. Stir in enough water
to barely cover the pork chops. Leave uncovered and cook for 1/2 hour. Add potatoes and cook for an additional
1/2 hour or until potatoes are done.
Serves 4.
