Cajun Sausage Jambalaya
This recipe—using the slow-cooker method—makes jambalaya without the fuss. Be sure to check the last hour or two to keep the rice from over-cooking. Recipe courtesy of Chef Hosea Rosenberg, on behalf of The National Pork Board.
1 pound boneless pork loin, cut into 1/2-inch cubes, lean
12 ounces andouille sausage*, cut into 1/4-inch slices
2 1/2 cups water
1 1/2 cups uncooked rice, medium-grain white
2 yellow onions, chopped
1 bell pepper, (green, red, or both), seeded and chopped
2 stalks celery, chopped
2 tablespoons vegetable oil
1 1/2 teaspoons salt
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup green onions, chopped
- Mix all ingredients except green onions in slow 4 to 6-quart slow cooker. Cover and cook on low for 5 to 6 hours, or high for 2 1/2 to 3 hours. Watch carefully during the last 1 hour (low) or 1/2 hour (high) of cooking to prevent rice from overcooking.
- Just before serving, check seasoning and add green onions.
Makes 6 servings.
*Or substitute with kielbasa sausage.
Nutritional Information Per Serving (1/6 of recipe): Calories: 340 calories; Protein: 21 grams; Fat: 13 grams; Sodium: 800 milligrams; Cholesterol: 60 milligrams; Saturated Fat: 4 grams; Carbohydrates: 34 grams; Fiber: 2 grams.
Recipe and photograph provided courtesy of Pork, Be Inspired®.