Entree: United States – Cajun and Creole Louisiana – Pork and Sausage Jambalaya

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 4 oz (115 g) smoked bacon, diced
- 1.5 lb (680 g) boneless pork shoulder, cut into 1/2-inch (1.3 cm) cubes
- 12 oz (340 g) andouille sausage, sliced 1/4-inch (0.6 cm)
- 1 large yellow onion, about 8 oz (225 g), diced
- 1 large green bell pepper, about 6–7 oz (170–200 g), diced
- 3 stalks celery, about 6 oz (170 g), diced
- 4 cloves garlic, minced (about 12 g)
- 2 cups (360 g) long-grain white rice, rinsed and drained
- 4 1/2 cups (1.06 L) low-sodium chicken stock, warmed
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (8–10 g) Cajun seasoning
- 2 tsp (4 g) smoked paprika
- 1 tsp (2 g) cayenne pepper (adjust to heat preference)
- 1 tsp (1 g) dried thyme (or 1 tbsp fresh, chopped)
- 2 bay leaves
- 1 tbsp (14 g) tomato paste (optional; a small amount can deepen color without making it "red" Creole)
- 2 tbsp (30 g) unsalted butter
- 3 green onions, thinly sliced for garnish
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

Short Description:
A hearty, smoky one-pot jambalaya built on browned pork shoulder and spicy andouille sausage, cooked with the Cajun "holy trinity" and long-grain rice until deeply flavored and satisfying.

Regional Notes:
This is a Cajun-style (brown) jambalaya from Louisiana emphasizing pork shoulder and smoked andouille as the primary proteins rather than seafood or chicken, and it relies on browning for smoky depth instead of tomatoes (the Creole red style). Generous Cajun spices and rendered sausage fat create the characteristic hearty, savory flavor.

1. Pat the pork shoulder cubes dry and toss with 1 tsp (2.5 g) of the kosher salt, 1/2 tsp (2.5 g) black pepper, and 1/2 tbsp (4–5 g) Cajun seasoning.
2. Heat a large heavy Dutch oven over medium-high heat. Add the vegetable oil and the diced bacon; cook until the bacon is crisp and fat is rendered, about 4–5 minutes.
3. Increase heat to high and working in batches, add the pork shoulder cubes. Brown on all sides until deeply caramelized, about 6–8 minutes per batch. Remove browned pork to a plate and reserve.
4. Add the sliced andouille to the pot and brown briefly, about 2–3 minutes, until it releases oil and color; remove with the pork and reserve with the pork.
5. Reduce heat to medium. If the pot is dry, add a touch more oil. Add the diced onion, bell pepper, and celery (the holy trinity) and sauté until softened and beginning to brown, about 6–8 minutes. Stir occasionally to pick up browned bits.
6. Add the minced garlic and tomato paste (if using); cook 1 minute until fragrant. Stir in the remaining Cajun seasoning, smoked paprika, cayenne, thyme, and the remaining 1 tsp (2.5 g) kosher salt and 1/2 tsp (2.5 g) black pepper. Cook 30 seconds to bloom the spices.
7. Return the browned pork and andouille to the pot. Add the Worcestershire sauce and scrape any browned bits from the bottom of the pot with a wooden spoon.
8. Stir in the rinsed rice to coat the grains with fat and spices for about 1 minute. Add the warmed chicken stock and bay leaves, bring to a boil over high heat.
9. Once boiling, reduce heat to low, cover tightly, and simmer gently without stirring for 18–22 minutes, or until the rice is tender and liquid is absorbed. Check at 18 minutes; cooking time can vary with rice and pot.
10. Remove from heat, keep covered, and rest 10 minutes. Add the butter and fluff gently with a fork to combine; taste and adjust salt, pepper, or cayenne as needed.
11. Discard bay leaves. Stir in half of the sliced green onions and half the parsley, then mound jambalaya into a serving dish and sprinkle remaining green onions and parsley on top.
12. Serve hot, family-style, with hot sauce on the side if desired.