Best 2 Pork And Sausage Jambalaya Recipes
Step into the vibrant world of flavors with our collection of exceptional Jambalaya recipes. This classic Louisiana dish is a harmonious blend of aromatic spices, succulent meats, tender rice, and a symphony of vegetables, all simmered together in a pot of pure culinary magic. With each bite, you'll embark on a culinary journey through the heart of Cajun country.
From the traditional Pork and Sausage Jambalaya, brimming with savory smoked sausage, tender pork, andouille, and a medley of bell peppers, celery, and onions, to the intriguing Chicken and Sausage Jambalaya, where succulent chicken and spicy sausage intertwine with the holy trinity of vegetables, each recipe is a testament to the rich heritage of this beloved dish.
For seafood enthusiasts, the Shrimp and Sausage Jambalaya beckons with its plump shrimp, succulent sausage, and a captivating blend of Cajun spices. And vegetarians will delight in the hearty Vegetable Jambalaya, a symphony of colorful vegetables, aromatic herbs, and a touch of spice.
No matter your dietary preferences, our Jambalaya recipes offer a feast for the senses, promising an explosion of flavors in every bite. So, gather your ingredients, fire up the stove, and let the enticing aromas of Jambalaya fill your kitchen as you create a culinary masterpiece that will transport you to the heart of Louisiana.
PORK AND SAUSAGE JAMBALAYA
Steps:
- In an 8-quart cast iron pot, heat oil on medium to high heat. Add pork and cook until water evaporates and pork is starting to brown. Remove excess oil leaving just a small amount in bottom of pot. Add onions to oil and cook on medium to high heat until the onions and pork have fully browned. Add water and sausage to pot and bring to a boil. Add salt, black pepper, red pepper, garlic powder and hot sauce, to taste. Boil on medium heat 10 to 15 minutes.
- Add rice and stir frequently to keep from sticking to pot. Stir for 7 to 8 minutes until rice has soaked up liquid. Put lid on pot and heat on low for 10 minutes. Lift lid and run spoon on side of pot 4 times to allow water to drain to bottom. Seal rice with back of spoon and replace lid. Cook for 15 minutes, then turn off the heat. Turn rice over with spoon to fluff and serve.
PORK AND SAUSAGE JAMBALAYA
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.
Provided by HeidiSue
Categories One Dish Meal
Time 1h30m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Tips:
- Use high-quality ingredients. The better the ingredients, the better the jambalaya will be. Look for fresh, flavorful sausage, succulent shrimp, and tender chicken. If you can, use homemade chicken or vegetable broth for the best flavor.
- Don't overcrowd the pot. If you add too much stuff to the pot, the jambalaya will be soupy and not have the right consistency. Add the ingredients in batches, if necessary, and make sure to stir frequently to prevent sticking.
- Cook the rice until it is al dente. You want the rice to be cooked through, but still have a little bit of a bite to it. If you overcook the rice, it will become mushy and ruin the jambalaya.
- Season to taste. Jambalaya is a flavorful dish, so don't be afraid to add some spices and seasonings. Cajun seasoning, Creole seasoning, paprika, garlic powder, and onion powder are all great options. You can also add a splash of hot sauce or cayenne pepper for some extra heat.
- Garnish with fresh herbs. Fresh herbs, such as parsley, cilantro, and green onions, add a pop of color and flavor to jambalaya. Chop them up and sprinkle them on top of the finished dish before serving.
Conclusion:
Pork and sausage jambalaya is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a weeknight meal or a special occasion. With its bold flavors and hearty ingredients, jambalaya is sure to be a hit with your family and friends. So next time you're looking for a satisfying and flavorful meal, give this pork and sausage jambalaya recipe a try. You won't be disappointed!
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