- 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
- Heat oil in a large dutch oven or heavy pot over medium to medium-high heat.
- Add the pork and sausage to the oil and brown the meat for 20 minutes, stirring often.
- 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.
- Stir into the pot the onions, bell pepper, and celery with the meat and cook for 10 minutes until vegetables have softened, stirring often.
- Add the rice, broth, water, and seasonings, stirring to combine, and bring them to a boil.
- Lower the heat, cover the pot, and slowly simmer for 30 minutes or until the rice is cooked.
- 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.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
Keywords: jambalaya, pork jambalaya, cajun rice dish