Cajun Jambalaya Recipe

Cajun jambalaya in a white serving bowl with a loaf of bread in the background.

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4.71 from 37 votes

This amazingly delicious Cajun jambalaya recipe delivers that New Orleans flavor that brings Bourbon Street to you!

Prep Time20

Cook Time40

Course: Main, Side Dish

Cuisine: Cajun

Keyword: cajun, Jambalaya, pork, rice, sausage, tailgate

Servings:

Calories: 594kcal

Author: Brad Harris

Ingredients

The Holy Trinity - Equal parts Bell Pepper, Onion, and Celery (standard base for most cajun and creole cooking)

1 Bell Pepper Finely diced
1 Large Onion Finely diced
4 Celery stalks Finely diced

Protiens

1 lb Andouille sausage sliced
1 lb Pork diced into small pieces

Seasonings for pork

1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Kosher salt
1/2 tsp Black pepper

Spices and other ingredients needed

2 cups Long Grain White Rice
3.5 cups Chicken stock
2 tbsp Olive oil or vegetable oil
1 tbsp Kitchen Bouquet
1 tbsp Tomato paste
1 tbsp Seasoning salt
3 Garlic cloves finely diced, approximately 2 tsp.
1/2 tsp Dried oregano
1/2 tsp Dried thyme
1/2 tsp Old Bay seasoning

Garnish

1/2 cup Green onions chopped, optional
1/4 cup Parsley chopped, optional

US Customary - Metric

Instructions

Prep

Dice onions, celery, and bell pepper into small pieces. Set aside.
Cut andouille into thin rounds. Set aside.
Cut pork into very small pieces, removing fat and any connective tissue. Set aside.
In a small bowl combine the garlic powder, onion powder, kosher salt, and black pepper.
1/2 tsp Garlic powder, 1/2 tsp Onion powder, 1/2 tsp Kosher salt, 1/2 tsp Black pepper

Cook

Heat oil in large pot or dutch oven.
2 tbsp Olive oil
Sprinkle the pork seasoning over the meat and toss to coat evenly.
Add the pork and brown for approximetly 7 minutes. Set aside
1 lb Pork
Add andouille sausage to pot and brown for approximately 5 minutes. Set aside.
1 lb Andouille sausage
Add onions, celery, and bell pepper to pot. Reduce heat to medium and cook for approximately 7 minutes, stirring and scraping bottom of pan to release bits of pork and sausage from bottom of pot.
1 Large Onion, 4 Celery stalks, 1 Bell Pepper
Add the chopped garlic and tomato paste and cook for 2 minutes, stirring occasionally.
3 Garlic cloves, 1 tbsp Tomato paste
Add the pork and sausage, chicken stock, Kitchen Bouquet, seasoning salt, thyme, oregano, and Old Bay to the pot and bring to a boil.
3.5 cups Chicken stock, 1 tbsp Kitchen Bouquet, 1 tbsp Seasoning salt, 1/2 tsp Dried oregano, 1/2 tsp Dried thyme, 1/2 tsp Old Bay seasoning
Add the rice and return to a boil.
2 cups Long Grain White Rice
Cover and reduce to a simmer and cook 10 minutes.
Remove cover and quickly turn the rice.
Cover and cook for an additional 15 to 20 minutes until the rice is tender and the chicken stock has absorbed.
Remove from the heat and serve.
Garnish with green onion or parsley (optional).
1/2 cup Green onions, 1/4 cup Parsley

Notes

Caramelizing the meat and vegetables is what truly develops flavor in this dish. So don't rush this process.

A heavy cast iron dutch oven works best but you can use a large pot with a well-fitting lid.

Storing - Cool it completely, place it in an airtight container, and refrigerate for up to 4 days.

Freezing - In our opinion rice doesn't really do well in the freezer. But you can freeze this dish in a freezer-safe container for up to 2 months for the best quality. When reheating you may want to add more chicken stock.

Nutrition