Pork and Sausage Jambalaya
Transport your taste buds straight to Louisiana with this hearty Pork and Sausage Jambalaya, a one-pot wonder brimming with bold Creole flavors. Tender cubes of seasoned pork shoulder and smoky andouille sausage are perfectly paired with a colorful medley of fresh vegetables, aromatic spices, and long-grain white rice cooked to fluffy perfection. Simmered in a robust broth of chicken stock and crushed tomatoes, this classic comfort dish offers layers of rich, savory flavor with just the right kick of heat from paprika and cayenne pepper. Finished with a sprinkle of chopped parsley and fresh green onion, this jambalaya is a crowd-pleasing dish ideal for family dinners or festive gatherings. Ready in just over an hour, it’s a flavorful, no-fuss recipe perfect for anyone craving authentic Southern cuisine.
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Recipe Information
Ingredients
- 1 lb Pork shoulder (cut into 1-inch cubes)
- 12 oz Andouille sausage (sliced into rounds)
- 2 tbsp Vegetable oil
- 1 large Yellow onion (diced)
- 1 medium Green bell pepper (diced)
- 2 stalks Celery stalks (diced)
- 4 cloves Garlic cloves (minced)
- 1 can (14 oz) Crushed tomatoes
- 4 cups Chicken broth
- 2 cups Long-grain white rice
- 1 tsp Paprika
- 0.5 tsp Cayenne pepper
- 1 tsp Dried thyme
- 2 leaves Bay leaves
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 stalks Green onions (sliced, for garnish)
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the cubed pork shoulder to the pot and brown on all sides, about 5-7 minutes. Remove the pork from the pot and set it aside.
In the same pot, add the sliced andouille sausage and cook until browned, about 3-4 minutes. Remove the sausage and set it aside with the pork.
Add the remaining 1 tablespoon of vegetable oil to the pot. Stir in the diced onion, green bell pepper, and celery. Cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the crushed tomatoes, chicken broth, and spices: paprika, cayenne pepper, dried thyme, bay leaves, salt, and black pepper.
Return the browned pork and sausage to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot. Let the pork and sausage simmer for 20 minutes.
Stir in the uncooked rice, ensuring it is evenly distributed. Cover the pot again and let the mixture simmer over low heat for another 25-30 minutes, or until the rice is cooked and has absorbed most of the liquid.
Remove the pot from the heat and let it sit for 5 minutes. Remove the bay leaves and fluff the jambalaya with a fork.
Garnish with sliced green onions and chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
3211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.2 g | 262% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 7721 mg | 336% | |
| Total Carbohydrate | 184.3 g | 67% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 34.0 g | ||
| Protein | 163.4 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4836 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
