Left-Over Pork Roast Jambalaya Recipe

Name: Left-Over Pork Roast Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 cups pork roast; 1 (32 ounce) box chicken broth; 1 cup water; 2 cups celery; 1 (14 ounce) can diced tomatoes with juice; 1 teaspoon salt; 1 1/4 cups rice; 3/4 cup onion; 2 tablespoons butter; 1/4 teaspoon thyme; 2 teaspoons garlic; 1/2 teaspoon garlic pepper seasoning; 2 bay leaves

Servings: persons

2 -3 cups pork roast
1 (32 ounce) box chicken broth
1 cup water
2 cups celery
1 (14 ounce) can diced tomatoes with juice
1 teaspoon salt
1 1/4 cups rice
3/4 cup onion
2 tablespoons butter
1/4 teaspoon thyme
2 teaspoons garlic
1/2 teaspoon garlic pepper seasoning
2 bay leaves

1
Into dutch oven.
2
Add bite sized chunks of cooked pork roast.
3
Add chicken broth and water.
4
Add thinly sliced celery and onion.
5
Add tomatoes with juice.
6
Add salt.
7
Add long-grained white rice.
8
Add butter, thyme, garlic pepper and bay leaves.
9
Add minced garlic.
10
Combine all ingredients and bring to a boil.
11
Turn heat down and simmer covered 45 minutes or longer.
12
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.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 -3 cups pork roast, 1 (32 ounce) box chicken broth, 1 cup water, 2 cups celery, and more.

Yes, Left-Over Pork Roast Jambalaya falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Left-Over Pork Roast Jambalaya

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