Prep 30 mins
Cook 1 hr
This is a fantastic jambalaya recipe from the Chile Pepper magazine in Jan. 2003. It is different than most because it does not have tomatoes. It is so full of flavor and wonderful.
- 1 1⁄2 lbs pork, cut into chunks
- 1⁄2 lb smoked sausage, cut up
- 1 cup cooking oil
- 1 lb yellow onion, chopped
- 3⁄4 quart water
- black pepper, to taste
- cayenne pepper, to taste
- cajun seasoning, to taste
- hot sauce, to taste
- 1 lb long grain rice
- In a 6-8 quart cast iron pot add one cup of cooking oil and turn heat on medium to high.
- Add pork and cook until all water evaporates from the meat.
- Turn heat to low and add onions on top of meat.
- Stir bottom frequently to keep pork and onions from sticking.
- Cook until onions become glazed and most of the liquid has evaporated from them.
- Add 3/4 quart of water and 1/2 lb. of sausage and turn heat to low boil.
- Make mental note of water level in pot.
- Cook 10 minutes, adding seasonings to taste.
- Turn heat off and check water level to make sure it has not decreased much.
- Replace water if needed.
- Skim off excess oil, leaving a small amount.
- Turn heat back to low boil and season to taste again.
- Add extra salt and pepper because the rice will absorb much of the seasonings.
- Turn heat on medium to high and stir in the rice and make sure the rice is completely covered by the water.
- Set the timer for 20-25 minutes and don't touch.
- Stir and serve.
Delicious! I made this using up some leftover pork roast so I added the pork after cooking the onions. I found using 1/4 cup oil was sufficient (instead of the full 1 cup listed in the ingredients). The sausage I used in this dish was a sweet Italian sausage. If you like a more spicy jambalaya, I would suggest tiring a hotter sausage. I used about 1/2 tsp of cayenne and about 1 TBS hot sauce along with salt and a generous amount of black pepper. I also used 1 tsp Zatarain's Creole Season for the Cajun seasoning and I loved the flavor it gave this jambalaya. I found 1 pound of rice to be 2 cups) I would suggest using a lid over your pot after adding the rice. I will make this again. This is a very easy recipe and a great way to use up leftover pork! Thank you, HeidiSue!