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Cajun Sausage Jambalaya

1 lb. boneless pork loin, cut into 1/2-inch cubes
12 oz. andouille sausage, cut into 1/4-inch slices
2-1/2 cups water
1-1/2 cups uncooked rice, medium-grain white
2 yellow onions, chopped
1 bell pepper, (green, red, or both), chopped
2 stalks celery, chopped
2 Tbsp. vegetable oil
1-1/2 tsp. salt
1/4 to 1/2 tsp. cayenne pepper
1/2 cup green onions, chopped

Mix all ingredients except green onions in 4- to 6-quart slow cooker. Cover and cook on low for 5 to 6 hours or high for 2-1/2 to 3 hours. Watch carefully during the last 1 hour (low) or 1/2 hour (high) of cooking to prevent rice from overcooking. Just before serving, check seasoning and add green onions. Makes 12 cups or 8 servings.

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