By Justin Boudreaux
Jambalaya
In South Louisiana you rarely see a party that's missing a big ole pot of jambalaya. It’s a common staple and one of our most cherished rice dishes. This flavor-packed dish gets its unique flavors from browning down a variety of proteins and seasonings in a black iron pot and utilizing all those drippings and flavors to cook the rice so that each grain absorbs that beautiful, bold Cajun flavor.
Updated at: Thu, 17 Aug 2023 10:03:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Nutrition per serving
Calories10187.8 kcal (509%)
Total Fat469.7 g (671%)
Carbs911.6 g (351%)
Sugars83.6 g (93%)
Protein522.9 g (1046%)
Sodium17223.4 mg (861%)
Fiber32.2 g (115%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
4onions
small
4stalks celery
2bell peppers
8 clovesgarlic
1 bunchgreen onions
0.5 bunchparsley
minced
2 lbscubed pork
2 lbschicken thighs
2 lbssmoked sausage
0.5 packbacon
½ cupWorcestershire
0.25 bottlehot sauce
1 quartschicken stock
2 Tbspbrowning sauce
less
1can rotel
2 lbslong grain rice
creole seasoning
salt
to taste
5.5 ounceV8
can
Instructions
Step 1
Prep meat by trimming off fat and cutting into bite sized pieces. Slice bacon and sausage. Keep each separate. Liberally season pork and chicken with creole seasoning.
Step 2
Prep trinity by medium dicing onion, peppers and celery. Mince garlic.
Step 3
In a large black iron pot add olive oil and brown sausage. Remove once browned.
Step 4
Add in chicken and remove once browned.
Step 5
Fry bacon pieces and remove once crispy. Leave drippings in pan.
Step 6
Add pork to fry in bacon grease. Brown well but you also want to cook pork a lot longer to help render fat.
Step 7
Once pork is cooked down add it trinity. Use evaporating liquid to scrape off all burnt bits on the bottom of the pot. Cook vegetables until really soft. Add in garlic.
Step 8
Add in about half a quart of chicken stock and cover pot. You want to get the pork to break down and get tender and also for most of this liquid to evaporate. The reason being, you want to evaporate the liquid is so that you can get an accurate rice to liquid measurement.
Step 9
Once the liquid is just about gone add in the smoke sausage and 1 can of Rotel. Let that cook a few minutes.
Step 10
Get the liquid ready. You’re aiming to have 3/4 of a quart of liquid for every pound of rice so we’re going for 1-1/2 quarts. Add in Worcestershire, hot sauce, V8, splash of browning sauce and use chicken stock to get you to 1-1/2 quarts total liquid.
Step 11
Add in chicken and bacon bits and all drippings.
Step 12
Add in our measured liquid. Season with creole seasoning and salt. Taste. You want this to be overly seasoned with spice and salt because the rice will absorb a lot of the seasoning.
Step 13
Bring mixture to a boil.
Step 14
Add in green onions and parsley. Bring mixture to boil and add in 2 pounds long grain rice.
Step 15
With a flat spoon, gently move around the rice not stirring too hard to break it up. Just enough to keep the rice from settling on the bottom to burn.
Step 16
Once the liquid is almost fully gone put the cover on, lower the heat and allow to cook for 15 minutes. No checking!
Step 17
After 15 remove the lid and give the rice a roll around the pot. This isn’t a stir; you want to get big portions and just kind of flip the rice over itself. Careful if the bottom feels stuck DO NOT SCRAPE OR DISTURB IT. Just stir on top of it.
Step 18
Place cover on at very low heat and let cook another 20 minutes. After that, roll rice once more. Turn off heat and cover. Let sit 20 more minutes before last flip and serve!
Step 19
C’est bon!
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