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Jambalaya with pork loin
Servings
6
Ingredients
2 packages 300 g (10-ounce) duBreton pork cubes, cut in quarters
Cajun or Creole seasoning, to taste, plus 5 ml (1 tsp.)
15 ml (1 tbsp.) olive oil
6 slices bacon, diced
1 large onion, chopped
1/2 large green bell pepper, seeded and diced
1/2 large red bell pepper, seeded and diced
2 ribs celery, diced
2 garlic cloves, crushed
1 can 450 ml (14 1/2-ounce) chicken broth
1 can 250 ml (8-ounce) tomato sauce
375 ml (1 1/2 cups) long-grain enriched white rice
Hot pepper sauce
Cajun or Creole seasoning, to taste, plus 5 ml (1 tsp.)
15 ml (1 tbsp.) olive oil
6 slices bacon, diced
1 large onion, chopped
1/2 large green bell pepper, seeded and diced
1/2 large red bell pepper, seeded and diced
2 ribs celery, diced
2 garlic cloves, crushed
1 can 450 ml (14 1/2-ounce) chicken broth
1 can 250 ml (8-ounce) tomato sauce
375 ml (1 1/2 cups) long-grain enriched white rice
Hot pepper sauce
- Pat pork cubes dry with paper towels; sprinkle with Cajun seasoning.
- Heat olive oil in large nonstick skillet over medium-high heat; brown pork cubes, turning to brown evenly, about 4 to 5 minutes.
- Remove pork from skillet to a plate and reserve.
- Add bacon, onion, bell peppers, celery and garlic to skillet.
- Cook over medium heat, stirring, until vegetables are tender and bacon has rendered its fat, about 5 to 6 minutes.
- Add broth, tomato sauce, the remaining tsp. of Cajun seasoning, rice and reserved pork to skillet.
- Bring to a boil, lower heat, cover and simmer on lowest heat 20 minutes.
- Remove from heat and let rest, covered, 5 to 10 minutes.
- Serve with hot pepper sauce.
Nutrient analysis per serving: 402 calories, 26.5 g protein, 47.2 g carbohydrates, 11.2 g fat, 3.2 g saturated fat, 62 mg cholesterol, 679 mg sodium, 25 percent calories from fat, 48 percent calories from carbohydrates
