Around here, Jambalaya is a staple. If you live in Louisiana, you’ve had it. If you live in Louisiana and you haven’t had it, let’s just say you haven’t fully lived yet.
The best jambalaya is usually cooked in huge quantities in a large cast iron pot. If you’re going to a tailgate out here, they’re probably serving jambalaya. Same goes for huge family reunions. Heck, we had jambalaya at our wedding. It’s one of my favorite foods for a gathering and with good reason. It’s absolutely delicious!
Now, at home, we usually would make jambalaya from a mix. I really had no idea how to make jambalaya from scratch….until now. My friend Kayla, who used to have a food blog (hint hint, Kayla…), posted this recipe for jambalaya, which comes from her husband. When my husband and I tasted this, we were absolutely floored! This recipe tastes just like the amazing jambalaya that is made in those huge cast iron pots. I call it tailgating jambalaya in a much more manageable amount. However, be warned (in a good way)…..this makes enough jambalaya to completely fill a 5 qt. dutch oven. We had leftovers that filled up a gallon ziploc bag, which we happily ate throughout the week and even shared with the in-laws.
So yes…make this. For those of you who are wondering, there are no ingredients in this jambalaya that are regional (to my knowledge). Anyone can make this! Just do it.
On an unrelated note: If you have a minute, I would really appreciate your vote for my entry (Peppermint Bark Cheesecake Truffles) in a local holiday dessert recipe contest. Voting ends on Wednesday, and the top 10 entries (by popular vote) move on to be finalists! I know that you have to register to vote, but I’d completely appreciate the support! You can also vote once/day if you wanted to be extra nice.
Source: Scrumptiously Sassy (recipe posted on Cooking with Christen)
- 2.5 lbs. boneless pork shoulder, cut into 1.5″ chunks
- 1 lb. smoked sausage, sliced
- 1/2 cup vegetable oil
- 1 bell pepper, diced
- 1 onion, diced
- 2 ribs celery, diced
- 3/4 cup green onion, diced
- 1/2 cup fresh parsley, chopped
- 4 cups long grain rice
- 8 cups water (for rice)
- 3 tbsp. Kitchen Bouquet browning & seasoning sauce
- Seasoning (salt, red pepper, garlic powder, onion powder, etc.)
- Extra water (for meat)
- In a 5-6 quart cast iron pot, heat up the vegetable oil. Season pork to taste and brown thoroughly (do this in small batches, putting the browned pork in a bowl as it’s done browning). If the pork starts to stick to the pan, you can add a little water to the pot.
- Once you’ve browned the pork and removed it from the pot, add the sliced sausage to the pot to brown it as well. Once it’s browned, add the vegetables and cook until tender and translucent. Add the pork chunks back in the pot and stir to combine. Add enough water to cover and simmer on medium-low until almost all of the liquid has evaporated.
- Add the 8 cups of water to the pot and season to taste. You want the liquid to taste spicier and saltier than your preference, since the rice will soak up those flavors. After the liquid is spiced to your preferences, add the Kitchen Bouquet to darken the liquid. Once the liquid starts to boil, add rice, parsley and green onions. Keep stirring the pot until most liquid is absorbed, then turn the fire to low and cover for 20 minutes. During those 20 minutes, do not remove the lid.
- Remove the lid and stir to fluff. Once the mixture is well stirred/fluffed, put the lid back on and cook on low for 10 more minutes. Again, do not remove the lid.
- Once the jambalaya is finished, uncover the pot and once again, stir/fluff the mixture. Serve and enjoy!