A "brown" jambalaya, with pork and sausage. —Jenna S
link of andouille sausage
link of smoked sausage
small pork loin (2 lbs)
large bell pepper
ribs celery, chopped
In This Recipe
Pour 1/2 to 1 cup of water in the pot, and add the sausage until itâ€™s â€œfried.â€ This should take a few minutes. Remove the sausage, leave the oil (from the sausage) and water mixture.
Add the pork (cubed) to the pot, and cook through. Remove the meat and set aside.
Chop the bell pepper, celery, and onion. Add these vegetables to the oil and water in the pot, and add in a tablespoon of minced garlic. Cook down until vegetables are wilted.
Add the sausage and pork to the vegetables, and season the entire mixture. Use pepper, salt, hot sauce, and Cajun or Creole seasoning. I use Tony Chachereâ€™s (in the green can!), and even add a little cayenne, too. I use a mixture of hot sauces: Tobasco, a homemade one, and whatever else is in my cabinet. Also add in several dashes of worcestershire sauce (Lea & Perrinâ€™s).
Add water (measured out for a 1:1 ratio of how much rice you have) and cook everything together for a few minutes and let the seasoning absorb.
Add the rice, and stir consistently so it doesnâ€™t stick. This should take about 8-10 minutes, or a little longer depending on the rice you bought. I prefer Uncle Benâ€™s. You can use straight from a bag, or use multiple boil-in-a-bags.
After the rice is cooked, taste and add a little more seasoning, since the rice might have diluted it a bit. Then cover the pot, turn the heat to low, and simmer for about 25 minutes. Stir every now and then to make sure the rice isnâ€™t sticking on the bottom.