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Cajun Sausage Jambalaya (crockpot)
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| Serving Size / Yield 12 Ingredients | |
| 1 lb. | boneless pork loin, (cut into 1/2-inch cubes) |
| 12 oz. | andouille sausage, (cut into 1/4-inch slices) |
| 2 1/2 C. | water |
| 1 1/2 C. | uncooked rice, (medium grain white) |
| 2 | yellow onions, (chopped) |
| 1 | bell pepper,, (green, red, or both), chopped |
| 2 stalks | celery, (chopped) |
| 2 Tbsp. | Vegetable oil |
| 1 1/2 tsp. | salt |
| 1/4 to 1/2 tsp. | cayenne pepper |
| 1/2 C. | green onions, (chopped) |
Directions
Mix all ingredients except green onions in 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. Just before serving, check seasoning and add green onions.
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