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Cajun Sausage Jambalaya

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30 minutes prep, 360 minutes cook


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

Cooking Directions:

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 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.
Makes 12 cups or 8 servings

Recipes courtesy of Chef Hosea Rosenberg, on behalf of The National Pork Board

Serving Suggestions:

Slow cooker makes jambalaya a snap.  Be sure to check the last hour or two to keep the rice from overcooking.


Calories: 340
Protein: 21 grams
Fat: 13 grams
Sodium: 800 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 4 grams
Carbohydrates: 34 grams
Fiber: 2 grams

This recipe provided courtesy of

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