Recipe: Cajun Sausage Jambalaya (using andouille, crock pot)

CAJUN SAUSAGE JAMBALAYA
"A 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, 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 uncooked 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
1/4 to 1/2 teaspoon ground cayenne pepper
1/2 cup green onions, chopped

Mix all ingredients except green onions in slow 4- to 6-quart slow cooker.

Cover crock pot 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.

Makes 12 cups or 8 servings
Source Chef Hosea Rosenberg, on behalf of The National Pork Board