Jambalaya features the Cajun "culinary trinity" of celery, onion, and green pepper. With smoked pork to give it character.
- 4 oz smoked ham, diced
- 1 12-16 oz smoked sausage, sliced 1/2-inch thick
- 1 lb boneless pork loin, cubed
- 2 Tbs vegetable oil
- 1 1/2 cups onion, chopped
- 1 cup celery, chopped
- 1 large green bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 tsp hot pepper sauce
- 2 bay leaves
- 1 1/2 tsp salt
- 1 1/2 tsp dried oregano
- 1 tsp ground white pepper
- 1/2 tsp ground black pepper
- 1 tsp thyme
- 1 14 1/2 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 1 14 1/2 oz can chicken broth
- 1/2 cup green onion, chopped
- 2 cups rice, uncooked
- Heat oven to 350° 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.
Recipe courtesy of the National Pork Board
Cooking Tip: For marinated pork chops, put pork in a self-sealing bag with marinade in the refrigerator first thing in the morning. By suppertime, pork chops can be removed from marinade and ready to grill.
Calories from Fat 164 (42%)
(28%)Total Fat 18g
(30%)Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 31g
(0%)Dietary Fiber 0g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.