Ingredients
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- 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
Instructions
- 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.
- 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.
- 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!
- 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.
- 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
Nutrition
- 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