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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.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Cajun
Ingredients Equipment Method Notes

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

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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