Prep Time: 30 minutes
Cook Time: 6 hours
Servings: 8
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
Read Details 
Ingredients
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), 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