Recipe Details

Cajun Sausage Jambalaya

Prep Time: 30 minutes
Cook Time: 6 hours
Servings: 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 pound boneless pork loin roast, 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 rice, medium-grain white
2 yellow onions, chopped
1 bell pepper, (green, red, or both), 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

Cooking Directions


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 12 cups or 8 servings
 

Recipes courtesy of Chef Hosea Rosenberg, on behalf of The National Pork Board

Serving Suggestions

Slow cooker makes jambalaya a snap.  Be sure to check the last hour or two to keep the rice from overcooking.

Nutrition Information

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

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About the Cut: Cubed and Sliced

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.


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Buying, Handling & Storage Tips

Modern-day production has reduced pork’s fat content.In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. For example, pork tenderloin is just as lean as a skinless chicken breast with 2.98 grams of fat per 3 ounce serving and meets the government guidelines for “extra lean.” For the leanest cuts of pork, look for the words “loin” on the label.


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Butcher's Tips

Pork cubes and slices are extremely versatile. All are typically cut from the loin area - but cubes and slices may be cut from virtually any fresh pork cut.


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