Garrison's Jambalaya | Just A Pinch Recipes

Ingredients

• ## FOR THE PORK TENDERLOIN
• 1 1/2 pound(s) pork tenderloin, baked first and sliced when cooled
• 1 teaspoon(s) kosher salt
• 2 teaspoon(s) unsalted creole or cajun seasoning
• ## FOR THE SHRIMP
• 2 pound(s) frozen raw shrimp, peeled with tail on, thawed and patted dry
• ## FOR THE PILAF
• 1/2 stick(s) unsalted butter
• 2 large white onions, quartered and sliced
• 1 - each, green, red, and orange bell pepper, quartered and sliced
• 7 clove(s) garlic, chopped
• 12-14 ounce(s) andouille sausage, halved lengthwise and sliced diagonally
• 28 ounce(s) can diced tomatoes,drained, reserve juices
• 1 1/2 teaspoon(s) kosher salt
• 1 1/2 tablespoon(s) unsalted creole or cajun seasoning
• 2 cup(s) long grain white rice
• - reserved tomato juice plus chicken stock to measure 4 cups