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Cajun Pork Paella

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Cajun Pork Paella

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Laissez les bon temps rouler with this Cajun flavored paella. Paella is a Spanish dish with a base of rice, meat, tomatoes and artichoke hearts. Usually prepared and served in a special two-handled pan. This convenient Cajun version uses a skillet and quick-cooking boxed rice. Serve with crusty bread and fresh seasonal fruit salad.


  • 1 lb. boneless pork loin roast (cut into 1/2-inch cubes)
  • 1 Tbsp. seasoning (Cajun-style)
  • 1 Tbsp. vegetable oil
  • 7.4 oz. beans (quick cooking spicy Cajun-style, and rice)
  • 1 1/4 cups water
  • 1/4 cup dry white wine (OR chicken broth)
  • 8 oz. clam juice (OR chicken broth)
  • 6.5 oz. marinated artichoke hearts (drained)
  • 1 cup frozen peas (thawed)
  • 2 oz. diced pimentos (undrained)
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    1. Toss cubes with seasoning; heat oil in large nonstick skillet over medium-high heat. Add pork cubes; cook and stir until pork is nicely browned. Remove pork from skillet and keep warm. Add rice and beans mix and seasoning packets to skillet, along with water, wine and clam juice, stirring to mix. Bring to boil and cover tightly; reduce heat to a simmer and cook for 6 minutes, stirring several times. Top rice mixture with pork, artichoke hearts, peas and pimientos and cover, cooking for about 4 minutes longer or until most liquid has been absorbed. Serve hot from skillet.
    2. Serves 4.
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