Penn Herb Wellness Guide
Jambalaya
Jambalaya features the Cajun "culinary trinity" of celery, onion, and green pepper. With smoked pork to give it character.
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
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; saut until lightly browned, stirring frequently, about 7-8 minutes. Stir in onion, celery and pepper, saut 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.
Recipe courtesy of the National Pork Board
Cooking Tip: For marinated pork chops, put pork in a self-sealing bag with marinade in the refrigerator first thing in the morning. By suppertime, pork chops can be removed from marinade and ready to grill.
Nutrition Facts
Calories 390
Calories from Fat 164 (42%)
(28%)Total Fat 18g
(30%)Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(18%)Cholesterol 55mg
(58%)Sodium 1390mg
(0%)Potassium 0mg
Total Carbohydrate 31g
(0%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(50%)Protein 25g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.