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:

Instructions:

Pre-preparation

Prepare brown rice:

1. Cook brown rice (See Operational Heating Instructions) and place in a holding cabinet. Hold hot (>145F) or higher until ready to serve.



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



Prepare Pork jambalaya:

From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert. Evenly break up the Sous Vide Pork to ensure proper mixing.

2. Combine garlic, roasted diced onion, roasted diced red bell peppers, roasted diced green bell peppers, diced celery, diced tomatoes, and seasoning with pork. Cover and place in a 350F oven.

3. Cook for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point).

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



Assemble:

5. In a bowl portion 1/2 cup of cooked rice and 5.39 oz. (by weight) of pork jambalaya.

Nutritional contribution:

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.