Cajun Jambalaya
Cajun Jambalaya is a brown, smoky one-pot rice dish built in layers with pork, sausage, chicken, and the Trinity for deep, authentic South Louisiana flavor.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Here's What You Need
- 4 tablespoons bacon grease - or about three slices of bacon
- 1 pound pork butt - cubed
- 1 pound Andouille Sausage - sliced in medallions
- 1 pound boneless skinless chicken thighs - cubed (breast meat optional)
- 3 cups Yellow Onions - chopped
- 1 cup green onions - chopped
- 1 to 1 ½ cups green bell peppers - chopped
- ½ to 1 cup Celery - chopped
- 5 or 6 cloves garlic - minced
- 3 to 4 tablespoons parsley - choppped
- 7 cups Chicken Stock - plus a little more in reserve
- 4 cups long grain rice - uncooked
Herb and Spice Blend
- 2 tablespoons Creole seasoning
- 1 tablespoon Thyme
- 2 tablespoons Oregano - Optional
- 2 tablespoons Basil - Optional
- • Kosher salt and pepper to taste
- • Cayenne pepper to taste
Here's What You Do
- Before you begin cooking, prepare all the ingredients as directed and mix the Herb and Spice Blend.
- In a cast-iron Dutch oven or other heavy pot with a lid, melt the bacon grease over medium heat. Brown the sausage for 10 to 15 minutes, carefully scraping the brown sticky bits off the bottom as it cooks.
- Add the pork and brown it together for 15 minutes. Continue to scrape the bottom of the pan. Render as much of the fat as possible.
- Add the chicken to the pork and sausage in the Dutch oven. Turn up the heat just a bit, as the chicken will start to lose its water. Keep stirring. After 10 to 15 minutes, the meats should be well browned with rendered fat in the pot.
- Add the Trinity (yellow onions, bell peppers, and celery) and the green onions to the Dutch oven with the meat; stir until they are mixed well with the meat. Brown for about 15 minutes, stirring as needed to prevent scorching. You want them to cook down and begin to caramelize.
- After about 15 minutes add the garlic and stir until aromatic-about 2 minutes or so. Add about half of the Herb and Spice Blend and some kosher salt, stir it up good.
- Now you will add the stock. Start with about 1 cup to deglaze the bottom. Add the parsley and most of the remaining Herb and Spice Blend; reserve a small amount to add at the end if you think you need it. Now add the remaining stock and bring to a steady simmer for 10 minutes, uncovered. (Maintain 1.75 cups of stock per cup of rice).
- After 10 minutes, add the rice, stir together, and return to a full boil before reducing the heat to a simmer. Cover the pot tightly and cook on low for a total of 30 minutes. Do not uncover the pot except once at the 15-minute mark to stir completely, scraping the bottom to prevent scorching. Replace the lid tightly.
- After 30 minutes, test the rice. If it's too wet, cook uncovered briefly. If too dry, add reserved stock and cook covered 5 more minutes.
Notes
This is a traditional Cajun jambalaya made with pork, sausage, and chicken. Other meats and vegetables can be used, but choose cuts with some fat for the best flavor and browning.
Maintain a 1.75-to-1 ratio of stock to rice for proper texture.
The deep color and flavor come from the process. Brown the meats in order of fat content, caramelize the Trinity, and simmer before adding the rice. Do not rush these steps.
Once the rice is added, keep the lid tightly covered. Uncover only once to stir at the 15-minute mark, then finish cooking without lifting the lid again.
For detailed step-by-step guidance, troubleshooting, and make-ahead instructions, see the full article, Cajun Jambalaya, above.
Nutrition
Calories: 273kcal | Carbohydrates: 30g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 281mg | Potassium: 356mg | Fiber: 1g | Sugar: 3g | Vitamin A: 332IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 1mg
