Beef / Pork

VENISON AND PORK JAMBALIA is for Side Dish.

VENISON AND PORK JAMBALIA takes 15 minutes to prepare.

VENISON AND PORK JAMBALIA takes 60 minutes to cook.

VENISON AND PORK JAMBALIA makes 12 servings.

The ingredients for VENISON AND PORK JAMBALIA are:

6 oz Venison Sausage, 50/50 venison & pork blend, MR/Kimble
28 oz canned tomato, crushed, 28oz (by DB81024)
2 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
1/2 medium (2-1/2" dia) Onions, raw
2 TSP DICED Garlic
2 tsp Mrs. Dash (R) Original Blend
1/4 bell pepper, red, sweet, raw
1/4 Med. Green Bell Pepper
3 LARGE Portabella Mushrooms
1/2 Yellow Bell Pepper,
2 cup Rice, white,
2 1/2 cup (8 fl oz) Water, tap
1 tsp Salt
2 tsp Pepper, black

Here is how you make VENISON AND PORK JAMBALIA:

IN A DEEP HEAVY POT (I USE A POT BELLIED CAST IRON POT) PREPARED WITH COOKING SPRAY. COOK THE ONIONS, PEPPERS, GARLIC, AND MUSHROOMS. CUT SAUSAGE IN HALF LENGTH WISE THEN CUT CROSS WISE IN 1/2" PIECES. ADD TO POT AND COOK 5 MORE MINUTES. ADD THE CANNED TOMATOES, CHICKEN BROTH AND WATER. ADD MRS. DASH SALT, AND PEPPER.Serving Size: 10 - 12 1 CUP SERVINGSNumber of Servings: 12Recipe submitted by SparkPeople user SLIMERMETOO.

The nutritional information for VENISON AND PORK JAMBALIA is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 213.9

• Total Fat: 5.0 g
• Cholesterol: 27.2 mg
• Sodium: 400.1 mg
• Total Carbs: 31.1 g
• Dietary Fiber: 2.0 g
• Protein: 10.9 g