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Cajun Pork and Smoked Sausage Jambalaya

Cajun Pork and Smoked Sausage Jambalaya

YIELD: 6 servings

1 lb. cubed pork
1 tsp. Cajun seasoning
1 Tbsp. vegetable oil
½ lb. smoked sausage, sliced
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
1 Tbsp. minced garlic
1 Tbsp. dark roux
½ cup water
2 cups rice
3 ½ cup beef broth
2 bay leaves
1 tsp. Tabasco sauce
¼ cup chopped green onions
2 Tbsps. minced parsley

1.    Season pork with Cajun seasoning.
2.    In large sauce pot, heat oil, stir in seasoned pork and cook over medium heat for 10 minutes, stirring occasionally. Add smoked sausage and cook for an additional 5 minutes.
3.    Stir in onion, bell pepper, celery, garlic and cook for 5 minutes. Stir in roux and water, cover pot and cook for 10 minutes, stirring occasionally.
4.    Stir in rice and cook for 1 minute, add beef broth, bay leaves and Tabasco. Bring to a boil, cover pot and turn fire as low as it will go and cook for another 30 minutes, stirring every 10 minutes.
5.    Stir in green onions and parsley and serve.

Recipe: Chef Patrick Mould Photo: Denny Culbert

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