A pot of cooked jambalaya.

Pork Jambalaya, A Traditional Cajun Dish

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Cooking authentic Cajun food should be a simple and convenient experience, just like this Pork Jambalaya recipe suggests. If you can chop vegetables and stir in a pot, you can make this tantalizing rib-sticking meal of tender pork, smoked sausage, and perfectly seasoned rice.

Not a pork fan? Not a problem. Substitute the pork for chicken, beef, seafood, or a combination. You’ll have the same delicious results!

Simple Ingredients, Simply Delicious

No one can argue that the foods of Louisiana are as unique as its language, landscape, and culture. Jambalaya is one of those sprcial and favored dishes from my homeland that I enjoy making and sharing with others. It’s so easy to prepare, and the basic recipe can be interchanged with other meat and seafood ingredients.

Ingredients of the Cajun trinity, spices, meat, sausage, broth, and seasonings.

It is my conclusion that the secret to a good pork jambalaya is browning the meat and sausage to bring out their rich flavors. The browner, the better! Another helpful piece of advice is to ensure the meat is simmered until it’s nice and tender.

The next best flavorful thing is to smother the browned meat with the Cajun trinity of onions, celery, and bell pepper. It adds something special to their bite.

A good idea is to make a batch of this Creole Seasoning Blend Recipe to use in place of the trinity and garlic. Make the blend ahead of time and store it in the refrigerator or freezer when needed. This jambalaya recipe only needs about 3 1/2 cups of it.

A pot of browned sausage and meat with chopped onions and peppers spooned into it.

Can you smell it right about now? It’s heavenly!

The Cajun Staple In Pork Jambalaya

Now it’s time for the ingredient that holds it all together and fills up the cracks in any Cajun dish. Rice!

Yummy! Rice to a Cajun is the same as potatoes, pasta, beans, and matza are to other cultural appetites. It complements its companions well and fills the belly nicely. I could eat it every day; morning, noon, or night. And I agree with what my grandfather used to tell us often, “Eat rice, help the farmers!”

A long handled spoon stirring broth into a pot of pork jambalaya.

Now that we’ve introduced the pork jambalaya’s crowning glory, it’s time for a good dose of beef broth to moisten the dish as it cooks. To this, add enough Cajun seasonings to accent the meaty, smoky flavors.

Let it simmer until the rice is cooked and not scorched. That can be tricky, so check the jambalaya, often adjusting the heat under the pot and adding water, if needed, a little at a time. You don’t want a soupy dish; if your pot is thick enough and your fire is low enough, you shouldn’t have to add anything.

Do this without stirring the ingredients. The idea is to let it sit and cook slowly.

And here you have a perfect pot of Pork Jambalaya, A Traditional Cajun Dish!

A pot of cooked jambalaya.

Top this pork jambalaya dish with sliced green onion and bring it to the table with a loaf of French bread and a delicious salad like this Blueberry-Mandarin Ranch Salad for a complete meal. Go ahead and help yourself!

More Classic Cajun recipes from Louisiana Woman!

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A pot of cooked jambalaya.

Pork Jambalaya, A Traditional Cajun Dish

This Cajun dish is made of tender chunks of pork, smoked sausage, white rice, and flavored with spicy Cajun seasonings.

  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x


  • 2 tablespoons canola oil
  • 2 pounds Boston butt pork roast, cut up in bite-size cubes
  • 1 pound smoked sausage, sliced in 1/2″ rounds (beef, pork, or chicken)
  • 2 cups water
  • 1  1/2 cups chopped onion, 1 large onion
  • 1 cup chopped green bell pepper, 1 medium bell pepper
  • 1 cup chopped celery, 2 tall celery ribs
  • 2 cups raw white rice
  • 2 cups beef broth
  • 2 cups water
  • 2 teaspoons salt
  • 1 teaspoon granulated garlic
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon Cajun seasoning, like Slap Ya Mama
  • 1/3 cup sliced green onion tails, about 4


  1. Heat oil in a large dutch oven or heavy pot over medium to medium-high heat.
  2. Add the pork and sausage to the oil and brown the meat for 20 minutes, stirring often.
  3. Pour 2 cups of water into the pot and let simmer for 20 minutes, uncovered and stirring often until the water is gone and the meat is tender and browned some more.
  4. Stir into the pot the onions, bell pepper, and celery with the meat and cook for 10 minutes until vegetables have softened, stirring often.
  5. Add the rice, broth, water, and seasonings, stirring to combine, and bring them to a boil. 
  6. Lower the heat, cover the pot, and slowly simmer for 30 minutes or until the rice is cooked. 
  7. Sprinkle with green onions and serve.


  • Check often to make sure rice isn’t scorching at the bottom of the pot; you may need to reduce the heat and add more water, a little at a time; you don’t want a soupy jambalaya.
  • Make this Pink Cajun Seasoning Blend for this and other recipes.
  • Pork can be substituted with beef, chicken, and seafood such as shrimp or crawfish.
  • Author: Louisiana Woman
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes

Keywords: jambalaya, pork jambalaya, cajun rice dish

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Have a rice day, I mean a nice day!

“Don’t quit, and don’t give up. The reward is just around the corner. And in times of doubt or times of joy, listen for that still, small voice. Know that God has been there from the beginning—and he will be there until . . . The End.” 

Joanna Gaines

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  1. Can I use a pork butt that I have already smoked (fully cooked) in the pork jambalaya recipe in lieu of raw pork butt?

    • Hi Randy! I’m not sure. Maybe, only if it’s moist and tender. Don’t brown it with the sausage so that it doesn’t dry out. Keep an eye on it, adding a little water if needed while it cooks. Let me know how it goes. Thanks!

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