CAJUN PORK JAMBALAYA
The keys to jambalaya are fresh ingredients and perfectly steamed rice. Some folks cook jambalaya on the stovetop, but I've adopted an easier, foolproof oven method. When the pot is in the oven, cover tightly with a heavy lid and do not peek - steam cooks this dish. When removed from the oven, do not stir the jambalaya. If you do (and I warned you), it will become a mushy, sticky, starchy mess. Follow the recipe and you will become a jambalaya master.
Provided by George Graham - AcadianaTable.com
Time 2h15m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 400ºF.
- In a large, heavy cast-iron pot with a heavy lid over medium-high heat, fry the bacon until crispy. Remove the bacon, chop into pieces and save for later.
- Add the onions, celery, and bell pepper to the bacon drippings. Cook until translucent and add the garlic. Cook for another 2 minutes and then remove the vegetables to a platter.
- In the same pot, add the sausages, tasso, and ham. Continue to sauté until the meats turn brown, about 5 to 10 minutes. Deglaze the pot by pouring in the beer and scraping the bits from the bottom of the pot while stirring.
- Add the bacon pieces, all of the browned vegetables, parsley, and green onions. Add the cayenne and a couple of shakes of hot sauce along with salt and black pepper to taste.
- Add the rice to the pot and stir until evenly distributed. Add the stock and stir again.
- Here is the important point of jambalaya cooking - cover the pot and place in the hot oven for 1 hour. Open a cold beer and forget about it. Do not stir or even raise the lid on the pot for the first hour. In that hour, all the flavors are coming together, and the rice is gently cooking.
- At the end of 1 hour, take a peek, but do not stir (or it will become sticky and starchy). Make sure most of the stock has been absorbed and take a taste to see if the rice is cooked to at least al dente. If so, turn off the oven, cover the pot and let it continue cooking in the carryover heat of the oven for another 20 minutes.
- When your guests are seated, remove the pot from the oven and place in the middle of the table. Uncover and dig in. Oh, and be sure to have lots of French bread and ice-cold beer.
CAJUN CHICKEN AND SAUSAGE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
- Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)
- Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
- Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
- Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
- At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)
- When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
- After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
- If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
- For a richer jambalaya substitute turkey stock for the chicken stock called for above.
- If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
- Alternate Method:
- The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
- Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.
- Plate Presentation:
LEFT-OVER PORK ROAST JAMBALAYA
I wanted to make something special out of my left-over pork roast and improvised on a Jambalaya recipe I had used from a Simple and Delicious magazine - the family loved the results. This is not a spicy dish as I had toddlers eating it too but it could very easily be spiced up.
Provided by Chef Learnee
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Into dutch oven.
- Add bite sized chunks of cooked pork roast.
- Add chicken broth and water.
- Add thinly sliced celery and onion.
- Add tomatoes with juice.
- Add salt.
- Add long-grained white rice.
- Add butter, thyme, garlic pepper and bay leaves.
- Add minced garlic.
- Combine all ingredients and bring to a boil.
- Turn heat down and simmer covered 45 minutes or longer.
- Keeping the dish on warm until serving only makes it taste better -- just keep it from boiling. Remove bay leaves before serving. More salt might be needed according to taste.
Nutrition Facts : Calories 328.3, Fat 8, SaturatedFat 3.6, Cholesterol 62.3, Sodium 1087.1, Carbohydrate 38.7, Fiber 2.1, Sugar 3.5, Protein 23.7
CAJUN PORK
Tina Gantner of Matthews, Missouri writes, "It took me a few tries to perfect this recipe, but now it's a favorite in our household. More Cajun seasoning can be added, but it tends to make the dish too hot for children. Chicken breast can be substituted for the pork tenderloin and rice can be used instead of the noodles."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, cook and stir the pork, Cajun seasoning, garlic and Italian seasoning in butter for 8-10 minutes or until meat is no longer pink. Meanwhile, cook noodles according to package directions., Stir broth and Worcestershire sauce into pork mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in tomatoes; cook 1-2 minutes longer or until heated through. Drain noodles. Use a slotted spoon to serve pork mixture over noodles; drizzle with pan juices.
Nutrition Facts :
PORK AND SAUSAGE JAMBALAYA
This is a fantastic jambalaya recipe from the Chile Pepper magazine in Jan. 2003. It is different than most because it does not have tomatoes. It is so full of flavor and wonderful.
Provided by HeidiSue
Categories One Dish Meal
Time 1h30m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- In a 6-8 quart cast iron pot add one cup of cooking oil and turn heat on medium to high.
- Add pork and cook until all water evaporates from the meat.
- Turn heat to low and add onions on top of meat.
- Stir bottom frequently to keep pork and onions from sticking.
- Cook until onions become glazed and most of the liquid has evaporated from them.
- Add 3/4 quart of water and 1/2 lb. of sausage and turn heat to low boil.
- Make mental note of water level in pot.
- Cook 10 minutes, adding seasonings to taste.
- Turn heat off and check water level to make sure it has not decreased much.
- Replace water if needed.
- Skim off excess oil, leaving a small amount.
- Turn heat back to low boil and season to taste again.
- Add extra salt and pepper because the rice will absorb much of the seasonings.
- Turn heat on medium to high and stir in the rice and make sure the rice is completely covered by the water.
- Set the timer for 20-25 minutes and don't touch.
- Stir and serve.
More about "cajun pork jambalaya recipes"
PORK JAMBALAYA - CAJUN COUNTRY RICE
From cajuncountryrice.com
Cuisine CajunEstimated Reading Time 40 secsCategory Main CourseTotal Time 40 mins
- Deglaze by adding chicken broth, scraping the bottom of the pan to collect the flavor from browning.
BEST STOP CAJUN PORK JAMBALAYA RECIPE
From beststopinscott.com
Estimated Reading Time 1 min
CAJUN PORK JAMBALAYA | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
PORK JAMBALAYA, A TRADITIONAL CAJUN DISH - LOUISIANA …
From louisianawomanblog.com
Servings 12Calories 358 per servingTotal Time 1 hr 30 mins
PORK JAMBALAYA | REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW
From realcajunrecipes.com
CAJUN PORK JAMBALAYA
From cajun-recipes.com
CHICKEN AND SAUSAGE JAMBALAYA FROM PAUL PRUDHOMME
From creolecajunchef.com
PORK AND SAUSAGE JAMBALAYA WITH BLACK-EYED PEAS RECIPE
From thespruceeats.com
SLOW-COOKER CAJUN PORK BUTT WITH JAMBALAYA RICE - JUST COOK
From justcook.butcherbox.com
SLOW-ROASTED PORK JAMBALAYA RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
CAJUN PORK JAMBALAYA RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PORK JAMBALAYA RECIPE CAJUN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOW TO MAKE JAMBALAYA: CLASSIC CAJUN JAMBALAYA RECIPE
From masterclass.com
CAJUN CHICKEN AND PORK JAMBALAYA RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
PORK JAMBALAYA WITH CABBAGE - CAJUN COOKING RECIPES-CAJUN, …
From cajuncookingrecipes.com
PORK JAMBALAYA 1 - A CAJUN FAMILY'S RECIPE COLLECTION
From cajun-recipes.com
AWESOME PORK JAMBALAYA - REALCAJUNRECIPES.COM
From realcajunrecipes.com
BEST STOP CAJUN PORK JAMBALAYA RECIPE - FOOD NEWS
From foodnewsnews.com
PORK JAMBALAYA RECIPE CAJUN - FOOD NEWS
From foodnewsnews.com
CAJUN JAMBALAYA RECIPE | LOUISIANA TRAVEL
From louisianatravel.com
CAJUN PORK AND CHICKEN JAMBALAYA - PART 1 - YOUTUBE
CREOLE-STYLE PORK CHOP JAMBALAYA - DEEP SOUTH DISH
From deepsouthdish.com
AUTHENTIC CAJUN CHICKEN AND SAUSAGE JAMBALAYA - SPRINKLE OF THIS
From sprinkleofthis.com
CAJUN CABBAGE JAMBALAYA RECIPE - THE SPRUCE EATS
From thespruceeats.com
CAJUN PORK RECIPE - THERESCIPES.INFO
From therecipes.info
CAJUN JAMBALAYA (WITH CHICKEN, SHRIMP, & SAUSAGE ... - SPEND …
From spendwithpennies.com
CAJUN PORK JAMBALAYA - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
CAJUN JAMBALAYA RECIPE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
CLASSIC CAJUN JAMBALAYA | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
CAJUN CREOLE JAMBALAYA RECIPE | DASH OF SAVORY | COOK WITH PASSION
From dashofsavory.com
PORK JAMBALAYA RECIPE | MYRECIPES
From myrecipes.com
LOUISIANA-STYLE CHICKEN, SAUSAGE AND PORK JAMBALAYA RECIPE
From today.com
CAJUN PORK JAMBALAYA - RECIPE | COOKS.COM
From cooks.com
JAMBALAYA - CAFE DELITES
From cafedelites.com
CAJUN CHICKEN CROCKPOT - THERESCIPES.INFO
From therecipes.info
CAJUN CABBAGE JAMBALAYA - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
PORK AND ANDOUILLE SAUSAGE JAMBALAYA - DEEP SOUTH DISH
From deepsouthdish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love