4 tablespoons vegetable oil
1/2 pound andouille sausage, finely chopped
1/2 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
2 tablespoons chopped garlic
4 cups crumbled cornbread
2 cups chicken stock
Salt and cayenne
4 each double cut loin pork chops, bone in and about 14 ounces each
16 slices of raw bacon
2 cups veal stock
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