Ingredients

• ●1 tablespoon olive oil
• ●1 pound pork shoulder
• ●1 medium onion
• ●1 medium green bell pepper
• ●2 cloves garlic
• ●14.5 ounce can diced tomatoes
• ●8 ounce can tomato sauce
• ●1 cup long-grain rice
• ●2 cups chicken broth
• ●1 teaspoon Cajun seasoning
• ●1/2 teaspoon smoked paprika
• ●to taste salt
• ●to taste black pepper
• ●for garnish green onions

Instructions

1. 1Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork and sear on all sides until browned. Remove the pork from the pot and set aside.
2. 2Add the chopped onion and green bell pepper to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. 3Pour in the diced tomatoes and tomato sauce. Stir to combine, scraping up any browned bits from the bottom of the pot.
4. 4Add the rice, chicken broth, Cajun seasoning, smoked paprika, salt, and black pepper to the pot. Stir well.
5. 5Return the seared pork to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
6. 6Remove from heat and let the jambalaya rest for 5-10 minutes before fluffing with a fork. Garnish with sliced green onions, if desired, and serve hot.