Cajun and Creole Recipes
Cajun Pork Paella
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.
Yield: 4 servings
Ingredients
- 1 pound boneless pork loin, cut into 1/2-inch cubes
- 1 tablespoon Cajun-style seasoning
- 1 tablespoon vegetable oil
- 1 (7.4 ounce) package quick cooking spicy Cajun-style beans and rice
- 1 1/4 cups water
- 1/4 cup dry white wine (or chicken broth)
- 1 (8 ounce) bottle clam juice (or chicken broth)
- 1 (6 1/2 ounce) jar marinated artichoke hearts, drained
- 1 cup thawed frozen green peas
- 1 (2 ounce) jar diced pimientos, undrained
Instructions
- 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.
Nutrition
Per serving: Calories 450 calories Protein 36g Fat 11g Sodium 1250mg Cholesterol 63mg Saturated Fat 2g Carbohydrates 48g
Attribution
Recipe and photo used with permission from:
National Pork Board