Cajun Jambalaya with Sausage & Pork (Slow cooker) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp butter or bacon drippings
1 lb lean pork, cubed
2 c chopped onion
1 c chopped bell pepper
4 cloves garlic, minced
1 tsp salt
1 tsp cayenne pepper
1/2 tsp black pepper
3 1/2 c beef stock or broth
2 bay leaves, crushed
1 lb andouille sausage, sliced (Cajun Grocer)
1 lb smoked ham, cubed(Cajun Grocer)
2 c converted long grain rices
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Directions: |
Directions:Heat the butter or bacon drippings in a skillet (Viking pan) set over a high heat and brown the cubed pork. Transfer the pork to the slow cooker, leaving any drippings in the skillet. Add the chopped onion and bell pepper to the skillet and cook over high heat, stirring often, for about 10 minutes or until onions have browned. Add the garlic, salt, cayenne pepper, and black pepper, stir and cook for 1 minute. Remove the pan from the heat and add the beef stock, stirring to deglaze the pan. Transfer the contents of the pan to the slow cooker along with the bay leaves, sausage, and ham. Cook on high for 2 1/2 - 3 hours or low for 5 - 6 hours. When there are 2 hrs left to cook add a cup of the converted rice. Make the other cup of rice seperately. Serve. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:6 hours |
Personal
Notes: |
Personal
Notes: When browning the pork throw some of the taso ham and andouille sausage in to brown as well.
You also can add shrimp at the end, 1 hour prior to end of cooking time.
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