Name: Cajun Sausage Jambalaya
Yield: 1 batch
Ingredients: 1 lb boneless pork loin roast (cut into 1/2-inch cubes); 12 oz andouille sausage (cut into 1/4-inch slices); 2-1/2 cups water; 1-1/2 cups rice (medium-grain); 2 yellow onions (chopped); 1 bell pepper (chopped); 2 stalks celery (chopped); 2 Tbsp vegetable oil; 1-1/2 tsp salt; 1/4 to 1/2 tsp cayenne pepper; 1/2 cup green onions (chopped)

Cajun Sausage Jambalaya

Course

Main Dish

Servings

batch

Ingredients

1 lb boneless pork loin roast cut into 1/2-inch cubes
12 oz andouille sausage cut into 1/4-inch slices
2-1/2 cups water
1-1/2 cups rice medium-grain
2 yellow onions chopped
1 bell pepper chopped
2 stalks celery chopped
2 Tbsp vegetable oil
1-1/2 tsp salt
1/4 to 1/2 tsp cayenne pepper
1/2 cup green onions chopped

Course

Main Dish

Servings

batch

Ingredients

1 lb boneless pork loin roast cut into 1/2-inch cubes
12 oz andouille sausage cut into 1/4-inch slices
2-1/2 cups water
1-1/2 cups rice medium-grain
2 yellow onions chopped
1 bell pepper chopped
2 stalks celery chopped
2 Tbsp vegetable oil
1-1/2 tsp salt
1/4 to 1/2 tsp cayenne pepper
1/2 cup green onions chopped

Instructions

Mix all ingredients except green onions in a 6-quart slow cooker. Cover and cook on low for 5–6 hours. Watch carefully during the last 1 hour of cooking to prevent rice from overcooking. Just before serving, check seasoning and add green onions.

Recipe Notes

Recipes and photos courtesy of the National Pork Board.

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