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The Hirshon Creole Jambalaya

The Hirshon Cajun Jambalaya

  • Total Time: 0 hours


Units Scale
  • 3 Tbsp. salt butter
  • 4 cups chopped onion
  • 2 chopped sweet orange bell peppers – TFD deviates from tradition here, as a Cajun would use green bell peppers, not orange
  • 1/3 cup thinly sliced scallions (tops and bottoms)
  • 6 cloves finely minced garlic
  • 2 tbsp. finely minced fresh parsley
  • 1 lb. lean pork, cut into 3/4” cubes
  • 1/2”-thick slice baked Virginia ham, finely chopped
  • 1 kielbasa sausage, sliced 1/2” thick and kept refrigerated
  • 1 andouille sausage, sliced 1/2” thick and kept refrigerated – TFD likes Aidell’s brand
  • 1 red Anaheim chili
  • 1 1/2 cups medium grain rice, TFD prefers Nishiki brand but Cajuns would use long-grain
  • 3 cups rich stock – 1 beef, 1 chicken, 1 vegetable
  • 2 1/2 tsp. seasoning salt
  • 1/4 tsp. freshly-ground black pepper
  • 1/8 tsp. cayenne
  • 1/2 tsp. chili powder
  • 3 whole bay leaves, reduced to a powder in a spice grinder
  • 1/4 tsp. dried thyme
  • 1/8 tsp. freshly-ground clove
  • 1/2 tsp. liquid hickory smoke


  1. In a heavy 7-8 quart pot or kettle, melt the butter over low heat. Add the vegetables, parsley, pork, 3 cloves of garlic and ham; continue to cook over low heat, stirring constantly, for about 15 minutes, or until the vegetables and pieces of meat are browned.
  2. Adjust heat to between low and medium. Add the sausages, 2 cloves of garlic and seasonings and continue cooking and stirring over low heat for 5 minutes more.
  3. Add the rice and the last clove of garlic, and sauté at medium heat for 2 minutes. The sausage fat coating each grain of rice is the secret to great jambalaya!
  4. Add liquid smoke and stocks and mix well, then raise the heat to high and bring to a boil. Cover the pot, turn the heat to very low, and cook 45 minutes, uncovering from time to time to stir.
  5. Uncover the pot during the last ten minutes cooking and raise the heat to medium to allow the rice to dry out, stirring very frequently. Serve immediately.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 729.92 kcal
  • Sugar: 9.73 g
  • Sodium: 1232.89 mg
  • Fat: 23.4 g
  • Saturated Fat: 10.33 g
  • Trans Fat: 0.36 g
  • Carbohydrates: 89.27 g
  • Fiber: 7.45 g
  • Protein: 38.55 g
  • Cholesterol: 108.03 mg

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