Cajun Jambalaya Recipe
This amazingly delicious Cajun jambalaya recipe delivers that New Orleans flavor that brings Bourbon Street to you!
Servings: 8
Calories: 594kcal
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