This is a recipe for the an award winning Dutch oven dish (Beast Feast, First Place, July, 1996 at Cole Canoe Base).
4/20/2008 - Fed 8 for about $12.00 

½ lb de-fatted pork (tenderloin or plain ol' pork chops), chopped
1 8 oz can tomato sauce
½ lb smoked sausage, ½ in. slices
1 tsp garlic powder
¼ c. vegetable oil
2 tsp salt
¼ c. all-purpose flour
¼ tsp paprika
1 c. chopped onion
1/8 tsp cayenne
1 bunch green onions, chopped
¼ tsp pepper
1 c. chopped celery
¼ tsp dried thyme
1 T chopped parsley
2 c. uncooked, enriched rice
4 cloves garlic, minced
4 c. water
1 T Zatarains Blackened seasoning (optional - Geiser style)
1/2 lb shrimp (optional - cooked)

Assemble ingredients: cut meat; combine vegetables and seasonings in bowl; open tomato sauce; measure rice and water. In Dutch oven, add meat and vegetable oil. Cook meat until pork is browned. Add flour to meat and stir frequently until flour mixture is dark brown. Stir in vegetables and seasonings. Add tomato sauce, rice and water. Cover pot and bring mixture to rolling boil. Reduce heat and stir occasionally, keeping cover on pot between stirrings. Simmer for approximately 15 minutes or until rice is nearly cooked. Remove Dutch oven from heat, stir, and allow to simmer an additional 5 minutes, covered. Serves 6-8, mildly seasoned.

* Adapted by Werner Jonas from Dutch Oven Cooking © 1990 by Mike Audleman (Northshore Jambalaya) available on the Internet at http://usscouts.org/cook_05.html