Some think of jambalaya as the Cajun national dish. Others just call it darned good and an easy way to feed a crowd. It does feature the Cajun “culinary trinity” of celery, onion and green pepper; it also features flavorful smoked pork products that help give it its character. This rice-based one-pot meal needs only bread as a “pusher". Bon appetit!
4 ounces smoked ham, diced
1 (12 to 16-ounce) smoked sausage, sliced 1/2-inch thick
1 pound boneless pork loin, cubed
2 tablespoons vegetable oil
1 1/2 cups onion, chopped
1 cup celery, chopped
1 large green bell pepper, chopped
2 cloves garlic, minced
1/2 teaspoon hot pepper sauce
2 bay leaves
1 1/2 teaspoons salt
1 1/2 teaspoons dried oregano
1 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1 teaspoon thyme
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 (14.5-ounce) can chicken broth
1/2 cup green onion, chopped
2 cups long grain rice, uncooked
- Preheat oven to 350°F (175°C).
- 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 to 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 to 25 minutes.
- Remove bay leaves and serve.
Makes 10 servings.
Nutritional Information Per Serving (1/10 of recipe): Calories: 390 calories; Protein: 25 grams; Fat: 18 grams; Sodium: 1390 milligrams; Cholesterol: 55 milligrams; Saturated Fat: 6 grams; Carbohydrates: 31 grams.
Recipe and photograph provided courtesy of Pork, Be Inspired®.