Cajun Sausage Jambalaya

PORK (7)
Ana: "Turned out great! Will make it again." Read More


Slow cooker makes jambalaya a snap. Be sure to check the last hour or two to keep the rice from overcooking.


  • 1 pound boneless pork loin roast (cut into 1/2-inch cubes, lean)
  • 12 ounces andouille sausage (cut into 1/4-inch slices)
  • 2 1/2 cups water
  • 1 1/2 cups rice (medium-grain white)
  • 2 yellow onions (chopped)
  • 1 bell pepper (green, red, or both, chopped)
  • 2 stalks celery (chopped)
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup green onions (chopped)
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    1. Mix all ingredients except green onions in slow 4- to 6-quart slow cooker. Cover and cook on low for 5 to 6 hours, or high for 2 1/2 to 3 hours. Watch carefully during the last 1 hour (low) or 1/2 hour (high) of cooking to prevent rice from overcooking.
    2. Just before serving, check seasoning and add green onions.
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    Dan Bachi 7 months ago
    To much onion. I did high pressure for 3hrs and the rice still came out crunchy even though I stirred everything together before starting the pressure cooker.
    Mary Ayers 7 months ago
    I really wasn't all that impressed with this recipe maybe I did something wrong but the rice just took over the entire pot will not be cooking this recipe again
    Ana 8 months ago
    Turned out great! Will make it again.
    Logan Schlatter 9 months ago
    It turned out a bit too spicy but I’m not much for spicy foods either. Next time I make it will leave out half the cayenne pepper other than that was easy to make
    Jacob S. 10 months ago
    very good, added garlic and other cajun seasoning.
    Vest 10 months ago
    It was delicious.. my family loved it so much!
    Peter Ayala a year ago
    Loved it!!! My wife did too!! Very tasty, flavors pop, definitely doimg this one again!