Pork and Sausage Jambalaya - Just Dutch Oven Recipes


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Pork and Sausage Jambalaya

3 pounds cubed pork
2 pounds sliced andouille
1/4 cup Crisco or bacon drippings
2 cups chopped onions
2 cups chopped celery
1 cup chopped bell pepper
1/2 cup diced garlic
8 cups beef or chicken stock 2 cups sliced mushrooms
1 cup sliced green onions
1/2 cup chopped parsley salt and black pepper
Louisiana Gold Pepper Sauce
5 cups Uncle Ben's Long Grain Rice

In a 7-quart cast iron Lodge Dutch oven, heat Crisco or bacon drippings over medium-high heat. Saute cubed pork until dark brown on all sides and some pieces are sticking to the bottom of the pot, approximately 30 minutes. This is very important as the brown color of jambalaya is derived from the color of the meat. Add andouille and saute an additional 10, 15 minutes. Tilt the pot to one side and ladle out all oil, except for one large cooking spoon. Add onions, celery, bell pepper and garlic. Saute until all vegetables are well caramelized. Be careful, as vegetables will tend to scorch since the pot is so hot. Add beef stock, bring to a rolling boil and reduce heat to simmer. Cook 15 minutes for flavors to develop. Add mushrooms, green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. I suggest that you slightly over-season since the rice tends to require a little extra seasoning. Add rice, reduce heat to simmer and cover. Cook rice 30-45 minutes, stirring at 20 minute intervals.

Prep Time: 2 1/2 Hours

Serves: 8.