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This is my favorite!

it is so good and delicious ^_^

SPICE-CRUSTED PORK TENDERLOIN WITH KIELBASA SAUSAGE GRAVY

3 tablespoons butter

3 tablespoons all purpose flour

1/2 cup minced red bell pepper

1/4 cup minced onion

1 1/2 cups canned low-salt chicken broth

1/2 cup 1/4-inch cubes kielbasa sausage* (about 2 ounces)

1/4 teaspoon cayenne pepper

2 tablespoons ground cumin

2 tablespoons ground coriander

1 teaspoon salt

1/2 teaspoon ground black pepper

24 ounces pork tenderloin, cut into 4 pieces

3 tablespoons olive oil

2 tablespoons minced fresh parsley

Preheat oven to 400°F. Melt butter in heavy small saucepan over medium-low heat. Add flour; cook until mixture is dark golden brown, stirring frequently, about 20 minutes. Add bell pepper and onion; sauté 3 minutes. Gradually whisk in broth. Add sausage and cayenne; increase heat and simmer 5 minutes, stirring often. Season with salt and pepper.

Mix cumin, coriander, salt, and pepper in medium bowl. Dredge pork in spices. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and brown on all sides, about 8 minutes. Transfer skillet to oven; roast pork until thermometer registers 160°F, about 10 minutes. Transfer to cutting board. Let stand 5 minutes. Slice pork 1/2 inch thick. Divide among 4 plates. Rewarm gravy. Mix in parsley. Pour gravy over pork and serve.

The left over meat is so good on a salad...yummy!

Cajun Chicken-and-Rice-Stuffed Peppers:

Use Cajun seasoning (such as Spice Hunter) that doesn't list salt as its first ingredient.

2 large red bell peppers

1/2 pound skinless, boneless chicken breast, cut into 1/2-inch pieces

1 1/4 teaspoons Cajun seasoning

2 teaspoons olive oil

1/2 cup chopped onion

2 garlic cloves, minced

1 1/4 cups fat-free, less-sodium chicken broth

1/2 cup uncooked converted rice

1/4 teaspoon salt

2 cups baby spinach leaves

5 teaspoons chopped fresh chives

Cut bell peppers in half lengthwise; discard seeds and membranes. Arrange halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until crisp-tender; drain. Return peppers to pie plate.

Combine chicken and Cajun seasoning in a bowl. Heat the oil in a medium saucepan over medium heat. Add the chicken; sauté 4 minutes or until done. Remove from pan.

Add onion and garlic to pan; sauté 1 minute. Add broth, rice, and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Return chicken to pan; cover and cook 3 minutes or until rice is done. Stir in spinach and chives. Divide the rice mixture evenly among pepper halves.

Yield: 2 servings (serving size: 2 pepper halves)

try this site it had a lot of recipes but if you really want something now try this...

http://www.louisianafoods.com/recipes/index.html

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Baked Sausage and Rice

1 pound smoked country-style link sausage

3/4 cup chopped onions

1/2 cup catsup

2 tbs firmly packed brown sugar

1 tsp each prepared mustard and liquid smoke

1/2 tsp salt

1/4 tsp ground black pepper

3 cups cooked rice

Simmer sausage in water to cover for 10 minutes. Remove sausage and cut in 1-1/2 inch pieces. Combine with remaining ingredients. Turn into a buttered shallow 2-quart casserole. Bake, uncovered, at 350F for 20 to 25 minutes.

Dirty Rice

Boil long grain rice til done, set aside.

In large skillet crumble ground meat, add chopped onions & bell peppers & celery, salt, pepper, garlic powder, crushed red pepper (or just use Tony Chachere's in place of the seasoning.)

Cook over medium & low-med heat, stirring.

When meat is done & veggies are soft, combine w/ the rice & stir well.

There ya go! Can use this to stuff bell peppers, too.

*Sorry, I don't cook w/ measurements & neither did my mother... just use your judgment as to how much you want to fix.

Emerils.com