Italian Jambalaya

Italian Jambalaya
Photo by Beth Dreiling Hontzas


  • 2 boneless center-cut pork chops, chopped (about 1 lb.)
  • 1 (10-oz.) package frozen diced onion, red and green bell peppers, and celery
  • 1 tablespoon dried Italian seasoning
  • 1 pound Italian sausage, casings removed
  • 2 (10-oz.) cans diced tomatoes and green chiles
  • 2 skinned and boned chicken breasts, coarsely chopped (about 1 lb.)
  • Hot cooked orzo or other pasta (about 8 oz., uncooked)
  • + 5 more ingredients
    • Garnishes: thinly sliced green onions, shredded Parmesan cheese
    • 3 garlic cloves, minced
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 1 (6-oz.) can tomato paste

1. Brown Italian sausage in a Dutch oven over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink. Remove sausage from Dutch oven using a slotted spoon, reserving drippings in Dutch oven. 2. Cook chicken and pork in hot drippings in Dutch oven over medium-h...

View full recipe at My Recipes


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