Cajun Sausage Jambalaya

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

Prep: 30 min | Cook: 6 hr | Yield: 8 servings (12 cups)

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 on 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.

Attribution

Recipe and photo used with permission from: National Pork Board
Recipe courtesy of Chef Hosea Rosenberg, on behalf of the National Pork Board.