Number of Servings

Ingredients: Quantity:
Cajun Seasoning 2 tbsp.
Cayenne Pepper 1 tsp.
Chopped or Minced Garlic 1 tbsp.
Diced Tomatoes (Fresh or Canned) 29 oz.
Green Bell Pepper, Diced & Roasted 2 each
JTM Sous Vide Diced Pork 5.0 lbs.
Large Yellow Onion, Diced & Roasted 1 each
Long Grain Brown Rice 2.25 lbs
Pepper 1 tbsp.
Red Bell Pepper, Diced & Roasted 2 each
Salt 1 tbsp.
Stalks Celery, Diced small 2 each

Prep Time: 40 min.     Yields: 23
Desired Yield:



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Pork Jambalaya

JTM Products:


For best results, thaw product in cooler (<40F) for 48 -72 hrs.

From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert.

2. Combine garlic, roasted diced onion, roasted diced red bell peppers, rosated diced green bell peppers, diced celery, diced tomatoes, and seasoning with pork. Cover and place in a 350F oven for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point)

3. Cook brown rice (See Operational Heating Instructions) and place in a holding cabinet.

4. Remove from oven and place in a holding cabinet covered until service. (Hold at 145F or higher HACCP Critical Control Point)

*Note - Cooking times may vary with equipment


5. In a bowl portion 1/2 cup of cooked rice and 5.13 oz. (by weight) of pork jambalaya.

5.39 oz. (by weight) = 2.0 oz. M/MA

1/2 cup rice = 1.0 oz. Grain Equivalent

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.