Cajun Pork Paella

Cajun Pork Paella

2 reviews, 3 star(s). 50% would make again

Ready in 45 minutes

Laissez les bon temps rouler with this Cajun flavored paella.


1 pound boneless pork loin; cut into 1/2-inch cubes
1 tablespoon Cajun-style seasoning
1 tablespoon Vegetable oil
1 ounce quick cooking spicy Cajun-style beans and rice
1 1/4 cups Water
1/4 cup dry white wine; (or chicken broth)
1 8-oz. clam juice; (8 oz bottle) (or chicken broth)
1 6.5-oz jar marinated artichoke hearts; (6 1/2 oz jar) drained
1 cup thawed frozen green peas
1 2-oz jar diced pimientos; undrained

Original recipe makes 4



Toss cubes with seasoning; heat oil in large nonstick skillet over medium-high heat. Add pork cubes; cook and stir until pork is nicely browned. Remove pork from skillet and keep warm. Add rice and beans mix and seasoning packets to skillet, along with water, wine and clam juice, stirring to mix. Bring to boil and cover tightly; reduce heat to a simmer and cook for 6 minutes, stirring several times. Top rice mixture with pork, artichoke hearts, peas and pimientos and cover, cooking for about 4 minutes longer or until most liquid has been absorbed. Serve hot from skillet.


Republished with Permission, National Pork Council

Alert editor   
Calories Per Serving: 272 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Cajun Pork Paella

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

This was a decent recipe, although a bit confusing. Obviously, the 1 ounce of beans and rice mix should be 1 box, and the cook times seemed off. It took about 20 minutes for the rice to finish absorbing the liquid, rather than the specified 6. Some of the flavors were interesting, especially the clam juice/artichoke pairing, but the gravy from the beans and rice mix kind of overwhelmed things.
dakotarussell 5y ago

Republished with Permission, National Pork Council [I posted this recipe.]
tyson 10y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free