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Cajun Jambalaya Recipe

This amazingly delicious Cajun jambalaya recipe delivers that New Orleans flavor that brings Bourbon Street to you!
Prep Time20 mins
Cook Time40 mins
Course: Main, Side Dish
Cuisine: Cajun
Keyword: cajun, Jambalaya, pork, rice, sausage, tailgate
Servings: 8
Calories: 594kcal
Author: DSTR

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

Spices and other ingredients needed

  • 2 cups Long Grain 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 Oregano
  • 1/2 tsp Thyme
  • 1/2 tsp Old Bay seasoning

Garnish

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

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.

Cook

  • Heat oil in large pot or dutch oven.
  • Sprinkle the pork seasoning over the meat and toss to coat evenly.
  • Add the pork and brown for approximetly 7 minutes. Set aside
  • Add andouille sausage to pot and brown for approximately 5 minutes. Set aside.
  • 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.
  • Add the chopped garlic and tomato paste and cook for 2 minutes, stirring occasionally.
  • Add the pork and sausage, chicken stock, Kitchen Bouquet, seasoning salt, thyme, oregano, and Old Bay to the pot and bring to a boil.
  • Add the rice and return to a boil.
  • 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).

Nutrition

Calories: 594kcal | Carbohydrates: 44g | Protein: 27g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 1874mg | Potassium: 587mg | Fiber: 1g | Sugar: 3g | Vitamin A: 591IU | Vitamin C: 23mg | Calcium: 39mg | Iron: 2mg