Cajun Sausage Jambalaya

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

Cajun Sausage Jambalaya

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

Instructions

  1. 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.
  2. Just before serving, check seasoning and add green onions.

Prep Time 30 min | Cook Time 6 hr | Serves 8 (12 cups)

Recipe courtesy of Chef Hosea Rosenberg, on behalf of the National Pork Board.

Recipe and photo used with permission from: National Pork Board - porkbeinspired.com

This post may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our disclosure policy.



We are happy to report
that MeWe is our new social media
home where our group now
has more than 6,000 members.
We are also on Telegram.