Pork Jambalaya Recipes

PORK AND SAUSAGE JAMBALAYA

Steps:

• In an 8-quart cast iron pot, heat oil on medium to high heat. Add pork and cook until water evaporates and pork is starting to brown. Remove excess oil leaving just a small amount in bottom of pot. Add onions to oil and cook on medium to high heat until the onions and pork have fully browned. Add water and sausage to pot and bring to a boil. Add salt, black pepper, red pepper, garlic powder and hot sauce, to taste. Boil on medium heat 10 to 15 minutes.
• Add rice and stir frequently to keep from sticking to pot. Stir for 7 to 8 minutes until rice has soaked up liquid. Put lid on pot and heat on low for 10 minutes. Lift lid and run spoon on side of pot 4 times to allow water to drain to bottom. Seal rice with back of spoon and replace lid. Cook for 15 minutes, then turn off the heat. Turn rice over with spoon to fluff and serve.

JAMBALAYA

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

JOHN BESH'S PORK & SAUSAGE JAMBALAYA RECIPE - (4.3/5)

Steps:

• In a large, heavy-bottomed pot, cook the bacon over medium-high heat until the fat is rendered, about 3 minutes. Add the onions and cook, stirring often, until browned. Add the bell pepper, celery, and sausage. Cook, stirring, for another 3 minutes, then add the rice, paprika, thyme, and red pepper flakes. Increase the heat to high and add the chicken broth and tomato sauce, then the pork and green onions. Stir well and bring to a boil. Cover, reduce the heat to low, and simmer for 18 minutes. Remember, the pork and sausage are already cooked, you're only making the rice at this point. Remove the post from the heat and it's ready to serve! Season with salt and Tabasco.

PORK AND SAUSAGE JAMBALAYA

Steps:

• In a 6-8 quart cast iron pot add one cup of cooking oil and turn heat on medium to high.
• Add pork and cook until all water evaporates from the meat.
• Turn heat to low and add onions on top of meat.
• Stir bottom frequently to keep pork and onions from sticking.
• Cook until onions become glazed and most of the liquid has evaporated from them.
• Add 3/4 quart of water and 1/2 lb. of sausage and turn heat to low boil.
• Make mental note of water level in pot.
• Cook 10 minutes, adding seasonings to taste.
• Turn heat off and check water level to make sure it has not decreased much.
• Replace water if needed.
• Skim off excess oil, leaving a small amount.
• Turn heat back to low boil and season to taste again.
• Add extra salt and pepper because the rice will absorb much of the seasonings.
• Turn heat on medium to high and stir in the rice and make sure the rice is completely covered by the water.
• Set the timer for 20-25 minutes and don't touch.
• Stir and serve.