Crock Pork Jambalaya

Servings 4 Serves


  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 boneless pork chops cut into 1-inch cubes
  • 1/2 pound turkey kielbasa sliced
  • 1/2 medium green bell pepper seeded, deribbed, and sliced
  • 1 14.5-oz. can diced tomatoes undrained
  • 1/2 cup low sodium chicken broth
  • 1 teaspoon oregano
  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon cayenne pepper optional
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery


  • Heat the oil in a skillet over medium-high heat. Salt and pepper pork cubes and add to the skillet; brown evenly on all sides.
  • Transfer to a slow cooker. Add remaining ingredients; cover and cook on LOW for 7 hours.


LC SERVING SUGGESTION: Steamed kale and Mexi-Cauli Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” until tender; drain; add salsa and salt and pepper to taste; fluff with a fork).
SERVING SUGGESTION: Serve brown rice instead of Mexi-Cauli Rice.
GLUTEN FREE: No changes necessary.
NUTRITION: per serving: 361 Calories; 22g Fat; 31g Protein; 8g Carbohydrate; 2g Dietary Fiber; 105mg Cholesterol; 977mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Vegetable; 2 Fat. Points: 9
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