PORK AND ANDOUILLE JAMBALAYA
Source of original recipe: The Shadows-On-The-Teche Cookbook with the original version of this recipe being contributed by Keith E. Courrege. As this recipe is written, it calls for water and bouillon cubes and I prefer chicken broth or stock; also I use regular canned tomatoes and diced green chilies, brown rice and add in the...
Provided by Enro Gay
Categories Other Main Dishes
Time 3h
Number Of Ingredients 19
Steps:
- 1. Cut or slice bacon into small strips, approximately 1/2 inch wide. Heat 1 tablespoon of the vegetable oil in a large skillet, add bacon and cook until brown and the fat is rendered. Remove bacon with a slotted spoon to paper-towel lined bowl and set aside.
- 2. Place the chopped onion, bell pepper and celery in the bacon drippings. Cook until slightly softened, about 5 minutes. Using a garlic press, crush garlic over the pan and cook for an additional minute or so; remove from heat and set aside.
- 3. Chop the cooked fresh pork and ham into bite size chunks; set aside. Slice the andouille sausage into 1/2 inch slices. Heat the remaining 1 tablespoon vegetable oil in another skillet over medium high heat and brown the sausage, turning often. Remove from heat and set aside.
- 4. At this point, turn on the oven and preheat to 350 degrees. Place the rice in a collander and rinse in cold water until water runs clear. (If using white rice, this process takes longer.)
- 5. Place the drained rice in a large, heavy Dutch oven with a tight fitting lid. Add the rendered bacon, chopped pork and ham, browned sausage, cooked onion mixture, sliced green onions and chicken broth. Stir to combine.
- 6. Add the tomatoes, green chilies, parsley, worcestershire, powdered thyme and bay leaves. Stir again, taste broth and add salt and pepper to your preference. If you want extra heat, you could add red pepper flakes and/or several shots of Tabasco sauce at this point making sure to stir and combine thoroughly.
- 7. Cover Dutch oven, place in preheated oven and cook for 1 1/2 hours (if using white rice, reduce cooking time to 1 hour).Take out of the oven, remove the lid and stir gently with a fork. If the Jambalaya is too moist, leave the lid off, reduce oven temperature to 225 degrees and cook for an additional 15 - 30 minutes, keeping an eye on it so it does not "dry out" too much.
- 8. Take out the bay leaves, cover and allow to sit for about 10 more minutes. ENJOY!
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M Hani
[email protected]I'll definitely be making this jambalaya again.
Mohsin Rasheed
[email protected]This is the best jambalaya recipe I've ever tried.
Dalef Khan
[email protected]I would definitely recommend this recipe to anyone who loves jambalaya.
Bahram Khan love Pakistan
[email protected]Overall, this is a great jambalaya recipe. It's easy to make and the flavors are amazing.
TANGID YT FF
[email protected]I found the recipe to be a bit bland. I added some extra spices and it turned out much better.
Neema Daniel
[email protected]This jambalaya is a bit too spicy for me, but it's still really good.
Filip Bajinovic
[email protected]I've made this jambalaya several times and it's always a hit. It's the perfect dish for a party or potluck.
SL Shakib
[email protected]This is my new favorite jambalaya recipe. It's so easy to make and the flavors are incredible.
Gazi Gaming YT
[email protected]Loved this jambalaya! It was easy to make and so flavorful.
Nwadiuru Emmanuel
[email protected]This jambalaya was amazing! The flavors were perfect and the rice was cooked perfectly. I will definitely be making this again and again.
Prince irfan Etc
[email protected]I found the recipe to be a bit bland. I added some extra spices and it turned out much better. I would recommend adding more seasoning to the dish.
Shahid Yousaf
[email protected]The jambalaya was a bit too spicy for my taste, but overall it was a good dish. I would recommend using less cayenne pepper if you don't like spicy food.
Kasibante Sam
[email protected]This jambalaya was easy to make and turned out great! I used chicken instead of pork and it was still delicious. I will definitely be making this again.
Izaiah Thomas
[email protected]I was a bit skeptical about the combination of pork and andouille sausage, but I was pleasantly surprised. The flavors worked really well together and the jambalaya had a nice, smoky flavor.
Matthew Paris John
[email protected]I've made this jambalaya several times and it's always a crowd-pleaser. The rice is cooked perfectly and the sauce is flavorful and rich. I highly recommend this recipe.
Tech With Ali
[email protected]This jambalaya was a hit with my family! The flavors were amazing and the andouille sausage added a nice kick. I will definitely be making this again.