Timothy J Higgins Eva's Note:
Try this great homemade jambalaya recipe for a Cajun tailgate feast.
My Private Note
Units: US | Metric
- 1Slice sausage 1/4" thick.
- 2Cut pork into 1" cubes. Don't cut too small or the pork will fall apart.
- 3Cut onions, peppers, celery and garlic; again, not too small.
- 4In a large heavy pot (around 20 qt), preferably cast iron, heat oil on med/high temp.
- 5Brown sausage and remove; set aside, leaving grease in pot.
- 6Add pork and brown.
- 7Return sausage to pot and lower heat level to medium.
- 8Add onions, celery, peppers, garlic and green onion and stir well.
- 9Cover pot and cook, stirring occasionally until celery and onions are clear in color. (approx. 30 min).
- 10Add salt, black pepper, lemon pepper and cayenne pepper to taste. A good measurement is to sprinkle a light layer of each across the pot. You can always add more seasoning later if it's not enough.
- 11Add both cans of tomatoes; set one can aside to measure water and rice later.
- 12Use tomato can to fill pot with water. Fill until water level is 1" above meat. Count the number of cans of water and tomatoes you used; this is an important measurement for the amount of rice you will need later. Save one can for measuring rice.
- 13Bring back to a medium boil, reduce heat, cover, and let simmer for approximately 1 hour, gently folding meat & seasonings periodically.
- 14During this step, you can measure your rice. Using a tomato can, measure and set aside twice as much rice as the amount of water and tomatoes added earlier; for example, if you used 8 cans of water and 2 cans of tomatoes, you need 20 cans of rice. Set aside the rice until later.
- 15Check taste for additional seasonings. Keep in mind, the rice is going to soak up the majority of the seasoning, so you may want to make it a little on the strong side.
- 16You can skim some of the grease off the top of the jambalaya.
- 17Turn heat up to high and bring to a rolling boil, add rice and stir until pot returns to a boil. Reduce heat, cover, and simmer for 15-20 minutes.
- 18Remove from heat, let sit 5-10 minutes, fluff with spoon, serve, eat and ENJOY!
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Nutritional Facts for Homemade Jambalaya
Serving Size: 1 (281 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 631.1
- Calories from Fat 360
- Total Fat 40.1 g
- Saturated Fat 13.0 g
- Cholesterol 182.3 mg
- Sodium 725.3 mg
- Total Carbohydrate 10.1 g
- Dietary Fiber 1.9 g
- Sugars 4.3 g
- Protein 54.7 g