Pork jambalaya

Pork jambalaya


Recreate Creole flavours at home with this smoky, spicy pork jambalaya.

The ingredient of Pork jambalaya

  1. 1 tablespoon olive oil
  2. 1 medium brown onion, chopped
  3. 1 medium red capsicum, chopped
  4. 1 garlic clove, crushed
  5. 2 teaspoons cajun seasoning
  6. 1 (170g) chorizo sausage, thickly sliced
  7. 350g pork leg steaks, thickly sliced
  8. 2 cups Massel chicken style liquid stock
  9. 400g can crushed tomatoes
  10. 1 1/2 cups white long-grain rice
  11. Mixed salad leaves, to serve

The instruction how to make Pork jambalaya

  1. str_replace('ufeff','',Heat oil in large frying pan over medium-high heat. Add onion and capsicum. Cook, stirring occasionally, for 5 minutes or until soft. Add garlic and seasoning. Cook, stirring, for 1 minute or until fragrant.)
  2. str_replace('ufeff','',Add chorizo and pork. Cook, stirring, for 5 minutes or until lightly browned. Add stock, tomato and 1 cup cold water. Bring to the boil. Add rice. Reduce heat to low. Simmer, covered, for 10 minutes. Uncover. Simmer for 10 minutes or until liquid has almost absorbed and rice is tender. Serve with salad leaves.)

Nutritions of Pork jambalaya

fatContent: 628.809 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 67 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 36 grams protein
sodiumContent: 89 milligrams cholesterol


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