Pork Jambalaya
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 319.6
- Total Fat: 20.7 g
- Cholesterol: 72.4 mg
- Sodium: 943.9 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 3.0 g
- Protein: 21.2 g
View full nutritional breakdown of Pork Jambalaya calories by ingredient
Introduction
An all pork take on delicious jambalaya! I am not southern in any way and I kind of just went back and forth between recipes and personal imagination to come up with this recipe. An all pork take on delicious jambalaya! I am not southern in any way and I kind of just went back and forth between recipes and personal imagination to come up with this recipe.Number of Servings: 8
Ingredients
-
1 cup chopped onions
15 cups chopped celery
2 cups chopped bell peppers (I used frozen)
2 medium sized tomatoes, diced
1 lb. ground pork
1/2 lb. ground pork sausage
1 pkg. Carving Board Ham, diced
1 tsp Creole Seasoning
1 tbsp red wine vinegar
1 1/2 cups water
2 beef bouillon cubes
1 tbsp sugar
1 cup tomato sauce (I use no salt added)
1 tbsp tomato paste
1/2 tbsp Black Pepper **
1 tbsp Garlic Powder **
1 tbsp Onion Powder **
1 tbsp Basil **
1/2 tbsp Red Pepper**
** to taste!!! These are the basic spices of a Cajun seasoning so you can add flavor without adding too much salt.
Directions
Brown ground pork and sausage in a dutch oven with creole seasoning on medium heat until most of the moisture has left the pan. Remove and set aside.
Place onion, bell peppers, and celery in dutch oven. Season with black pepper, garlic powder, onion powder, basil, and red pepper to taste.
After the vegetables have softened, return pork blend to the pot
Add diced ham, tomatoes, water, and bouillon cubes.
Add tomato sauce and tomato paste and stir to combine.
Add red wine vinegar and stir again.
Set burner to low and simmer for one to three hours.
Serve over rice.
This is really the best on the second day after everything has soaked together in the fridge!
Serving Size: Makes 12 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user BEANBAIRD.
Place onion, bell peppers, and celery in dutch oven. Season with black pepper, garlic powder, onion powder, basil, and red pepper to taste.
After the vegetables have softened, return pork blend to the pot
Add diced ham, tomatoes, water, and bouillon cubes.
Add tomato sauce and tomato paste and stir to combine.
Add red wine vinegar and stir again.
Set burner to low and simmer for one to three hours.
Serve over rice.
This is really the best on the second day after everything has soaked together in the fridge!
Serving Size: Makes 12 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user BEANBAIRD.