When you look closely at the word jambalaya, you notice that it is actually three words. “Jambon”, from the French for ham, “ala”, as in the style of and “ya”, the West African word for rice. Shortened and pronounced as jambalaya.

Jambalaya is one of those dishes that seems to be claimed by both Creole and Cajun alike, so here’s my hat in the ring.

Ready to try another classic Cajun/Creole dish, try this out Smoky Gumbo Recipe: Perfect Your Roux

Why this Jambalaya works

It older times these dishes were cooked over open fires, which imparted a nice smoky flavor. At a lot of festivals and cook offs in Louisiana, they still are. The add-on of my secret ingredient, liquid smoke, gives you that flavor without having to have an open fire.

Ingredients: 

3 Tbsp. Butter

1 lb. lean Pork, cut into ½ inch squares

1 lb. Andouille, Creole or Chaurice sausage, cut into ¼ inch pieces

2 large Onions, finely chopped

½ cup Green Pepper

1/2 cup Celery

4 Garlic cloves, finely chopped

2 Tbsp. chopped fresh Parsley

3 Sprigs fresh Thyme, or ½ tsp. dried thyme

Pinch of ground Cloves

A few grindings of fresh Black Pepper

1/2 tsp. Cayenne Pepper, if you do not like it spicy, this can be omitted.

1 – Bay leaf

1 tsp. Salt

4 ½ cups of low sodium Chicken stock

1 tsp. of Liquid smoke

2 cups of white medium grain Rice

¼ cup of green Onions, to finish

Preparation:

Melt butter to a large heavy saucepan or cast iron stockpot. Sauté onions, green pepper, garlic and lean pork for 5 minutes and then add the parsley, thyme and green onion and continue cooking for a few more minutes.

Then add all the rest of the spices and sausage and slowly brown for 5 minutes. Then add the rice, stir and coat thoroughly and then the stock and bring back to a boil, now add the liquid smoke, stir again and cover, and turn heat down to low.

Cook for approx. 35 min. stirring on occasion until liquid is fully absorbed, Take off the heat and let it sit for 5 to 10 minutes, then stir in green onions and serve in deep bowls with hot sauce.

Jambalaya Recipe: A Taste of Louisiana’s Best

When you look closely at the word jambalaya, you notice that it is actually three words. “Jambon”, from the French for ham, “ala”, as in the style of and “ya”, the West African word for rice. Shortened and pronounced as jambalaya.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Servings: 6

Course: Main Course

Cuisine: Cajun

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 3 Tbsp. Butter
• 1 lb. lean Pork cut into ½ inch squares
• 1 lb. Andouille Creole or Chaurice sausage, cut into ¼ inch pieces
• 2 large Onions finely chopped
• ½ cup Green Pepper
• 1/2 cup Celery
• 4 Garlic cloves finely chopped
• 2 Tbsp. chopped fresh Parsley
• 3 Sprigs fresh Thyme or ½ tsp. dried thyme
• Pinch of ground Cloves
• A few grindings of fresh Black Pepper
• 1/2 tsp. Cayenne Pepper if you do not like it spicy, this can be omitted.
• 1 Bay leaf
• 1 tsp. Salt
• 4 ½ cups of low sodium Chicken stock
• 1 tsp. of Liquid smoke
• 2 cups of white medium grain Rice
• ¼ cup of green Onions to finish

Equipment

• Heavy Pot with Lid

Method

 

1. Melt butter to a large heavy saucepan or cast iron stockpot. Sauté onions, green pepper, garlic and lean pork for 5 minutes and then add the parsley, thyme and green onion and continue cooking for a few more minutes.
2. Then add all the rest of the spices and sausage and slowly brown for 5 minutes. Then add the rice, stir and coat thoroughly and then the stock and bring back to a boil, now add the liquid smoke, stir again and cover, and turn heat down to low.
3. Cook for approx. 35 min. stirring on occasion until liquid is fully absorbed, Take off the heat and let it sit for 5 to 10 minutes, then stir in green onions and serve in deep bowls with hot sauce.

Notes

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