Slow Cooker Cajun Sausage Jambalaya

Yield:
12 cups or 8 servings

Preparation Time:
30 min; Cook: 6 hours

A slow cooker makes jambalaya a snap!

Ingredients:

  1. 1 package (12 ounces) andouille sausage, cut into 1/4-inch slices
  2. 2 1/2 cups water
  3. 1 1/2 cups rice, medium-grain white
  4. 2 yellow onions, chopped
  5. 1 bell pepper (green or red), chopped
  6. 2 stalks celery, chopped
  7. 2 Tablespoons vegetable oil
  8. 1 1/2 teaspooons salt
  9. 1/4 to 1/2 teaspoon cayenne pepper
  10. 1/2 cup green onions, chopped
  11. 1 pound boneless pork loin roast, cut into 1/2- inch cubes, lean
Directions:

Mix all ingredients, except green onions in 4 to 6-quart slow cooker.

Cover and cook on low for 5 to 6 hours OR 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.

Just before serving, check seasoning and add green onions.

Be sure to check the last hour or two to keep the rice from overcooking.

Recipe courtesy of Chef Hosea Rosenberg, on behalf of The National Pork Board. For more information about pork, visit PorkBeInspired.com


TDS 3