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


  • 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


  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 -

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