Description
This Cajun dish is made with tender chunks of pork, smoked sausage, and white rice, and is flavored with spicy Cajun seasonings.
Ingredients
Units
Scale
- 2 tablespoons canola oil
- 2 pounds Boston butt pork roast, cut up into bite-sized cubes
- 1 pound smoked sausage, sliced in 1/2" rounds (beef, pork, or chicken sausage)
- 2 cups water
- 1 1/2 cups chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 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
Instructions
- 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, stirring often and cooking for 20 minutes.
- Pour 2 cups of water into the pot and let it simmer for 20 minutes, uncovered and stirring often until the water is gone and the meat is tender and browned some more.
- Stir the onions, bell pepper, and celery into the pot with the meat, and cook for 10 minutes, stirring often, until the vegetables have softened.
- 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.
Notes
- 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.
