Special Diets

Jambalaya

• From: National Pork Board

Ingredients

• 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

Jambalaya features the Cajun "culinary trinity" of celery, onion, and green pepper. With smoked pork to give it character.

Directions

• 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.