Some think of jambalaya as the Cajun national dish. Others just call it darned good and an easy way to feed a crowd. It does feature the Cajun “culinary trinity” of celery, onion and green pepper; it also features flavorful smoked pork products that help give it its character. This rice-based one-pot meal needs only bread as a “pusher.” Bon appetit!

Ingredients

  • 4 ounces smoked ham (diced)
  • 16 ounces smoked pork sausages (sliced 1/2-inch thick)
  • 1 pound boneless pork loin roast (cubed)
  • 2 tablespoons vegetable oil
  • 1 1/2 cups onions (chopped)
  • 1 cup celery (chopped)
  • 1 green bell pepper (large, chopped)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon hot pepper sauce
  • 2 bay leaves
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons oregano (dried)
  • 1 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1 teaspoon thyme
  • 14 1/2 ounces diced tomatoes
  • 8 ounces tomato sauce
  • 14 1/2 ounces chicken broth
  • 1/2 cup green onions (chopped)
  • 2 cups rice (uncooked)

Directions

  1. Heat oven to 350 degrees F. In a large Dutch oven, or large heavy skillet with lid, heat oil over medium heat. Stir in ham, sausage and pork; sauté until lightly browned, stirring frequently, about 7-8 minutes. Stir in onion, celery and pepper, sauté until crisp-tender, about 4 minutes. Stir in garlic, hot pepper sauce, bay leaves, salt, oregano, white pepper, black pepper, and thyme; cook over medium heat, stirring constantly and scraping bottom of pan for 5 minutes. Stir in tomatoes, tomato sauce and chicken broth; bring to a boil; stir in green onions and rice. Cover and bake until rice is tender, about 20-25 minutes. Remove bay leaves and serve.
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