Some think of jambalaya as the Cajun national dish. Others just call it darned good and an easy way to feed a crowd. It does feature the Cajun “culinary trinity” of celery, onion and green pepper; it also features flavorful smoked pork products that help give it its character. This rice-based one-pot meal needs only bread as a “pusher.” Bon appetit!

Jambalaya

4 ounces smoked ham, diced
1 (12 to 16-ounce) smoked sausage, sliced 1/2-inch thick
1 pound boneless pork loin, cubed
2 tablespoons vegetable oil
1 1/2 cups onion, chopped
1 cup celery, chopped
1 large green bell pepper, chopped
2 cloves garlic, minced
1/2 teaspoon hot pepper sauce
2 bay leaves
1 1/2 teaspoons salt
1 1/2 teaspoons dried oregano
1 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1 teaspoon thyme
1 (14 1/2-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 (14 1/2-ounce)can chicken broth
1/2 cup green onion, chopped
2 cups long grain rice, uncooked

1. Heat oven to 350°F (175°C).
2. In a large Dutch oven, or large heavy skillet with lid, heat oil over medium heat. Stir in ham, sausage and pork; sauté until lightly browned, stirring frequently, about 7 to 8 minutes.
3. Stir in onion, celery and pepper, sauté until crisp-tender, about 4 minutes.
4. Stir in garlic, hot pepper sauce, bay leaves, salt, oregano, white pepper, black pepper, and thyme; cook over medium heat, stirring constantly and scraping bottom of pan for 5 minutes.
5. Stir in tomatoes, tomato sauce and chicken broth; bring to a boil; stir in green onions and rice.
6. Cover and bake until rice is tender, about 20 to 25 minutes.
7. Remove bay leaves and serve.

Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe): Calories: 390 calories; Protein: 25 grams; Fat: 18 grams; Sodium: 1390 milligrams; Cholesterol: 55 milligrams; Saturated Fat: 6 grams; Carbohydrates: 31 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.