Left Over Pork Roast Jambalaya Recipes

QUICK JAMBALAYA

Steps:

• Heat 1 tablespoon oil in a large skillet over medium. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
• Add the remaining tablespoon oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
• Reduce the heat to low and add the cooked rice. Sprinkle with the creole seasoning and 1/2 teaspoon each salt and pepper. Stir in the tomatoes and hot sauce and cook until warmed through. Season with additional salt and pepper as needed. Garnish with the scallions and serve with more hot sauce.

LEFT-OVER PORK ROAST JAMBALAYA

Steps:

• Into dutch oven.
• Add bite sized chunks of cooked pork roast.
• Add chicken broth and water.
• Add thinly sliced celery and onion.
• Add tomatoes with juice.
• Add salt.
• Add long-grained white rice.
• Add butter, thyme, garlic pepper and bay leaves.
• Add minced garlic.
• Combine all ingredients and bring to a boil.
• Turn heat down and simmer covered 45 minutes or longer.
• Keeping the dish on warm until serving only makes it taste better -- just keep it from boiling. Remove bay leaves before serving. More salt might be needed according to taste.