Left Over Pork Roast Jambalaya
Transform leftover pork roast into a flavor-packed Cajun classic with this easy Leftover Pork Roast Jambalaya recipe! Bursting with vibrant spices, hearty vegetables, and tender pork, this one-pot wonder combines diced onion, bell pepper, celery, and garlic with long-grain rice simmered in a savory mix of chicken broth, tomatoes, and Cajun seasoning. A touch of smoked paprika, thyme, and a dash of hot sauce elevate each bite with bold, smoky flavors. Garnished with fresh parsley and green onions, this dish is as visually appealing as it is delicious. Perfect for using up leftovers while serving up a satisfying, homestyle meal that’s ready in under an hour—your dinner table will never taste so good!
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Recipe Information
Ingredients
- 2 cups cooked pork roast
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 1 medium (diced) green bell pepper
- 2 (diced) celery stalks
- 3 (minced) garlic cloves
- 4 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 1.5 cups uncooked long-grain rice
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 (chopped, for garnish) green onions
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat a large heavy-bottom pot or Dutch oven over medium heat. Add the olive oil and allow it to heat up.
Add the diced onion, green bell pepper, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the cooked pork roast (shredded or diced), Cajun seasoning, smoked paprika, dried thyme, salt, and black pepper. Stir everything to coat the pork and vegetables with the seasonings.
Pour in the chicken broth, diced tomatoes (with their juice), and hot sauce. Stir to combine.
Add the uncooked rice and bay leaf into the pot. Mix everything thoroughly and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Remove the bay leaf and taste the jambalaya. Adjust salt and seasoning, if necessary.
Sprinkle chopped green onions and fresh parsley over the jambalaya just before serving for added freshness and flavor.
Serve warm and enjoy this comforting Cajun dish!
Nutrition Facts
Calories |
2844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 8840 mg | 384% | |
| Total Carbohydrate | 302.3 g | 110% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 30.7 g | ||
| Protein | 173.7 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 5851 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
