PORK AND SAUSAGE JAMBALAYA
Steps:
- In an 8-quart cast iron pot, heat oil on medium to high heat. Add pork and cook until water evaporates and pork is starting to brown. Remove excess oil leaving just a small amount in bottom of pot. Add onions to oil and cook on medium to high heat until the onions and pork have fully browned. Add water and sausage to pot and bring to a boil. Add salt, black pepper, red pepper, garlic powder and hot sauce, to taste. Boil on medium heat 10 to 15 minutes.
- Add rice and stir frequently to keep from sticking to pot. Stir for 7 to 8 minutes until rice has soaked up liquid. Put lid on pot and heat on low for 10 minutes. Lift lid and run spoon on side of pot 4 times to allow water to drain to bottom. Seal rice with back of spoon and replace lid. Cook for 15 minutes, then turn off the heat. Turn rice over with spoon to fluff and serve.
PORK CHOP JAMBALAYA
Make and share this Pork Chop Jambalaya recipe from Food.com.
Provided by Chef GreanEyes
Categories One Dish Meal
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown pork chops that have been seasoned to taste. Remove chops from pot.
- Saute'onions, bell pepper,and celery in oil that chops were browned inches Remove all oil from the pot that you can and add a small amount of water to form a gravy.
- Put chops back into the pot. Cook on medium heat for about 20 minutes. Add cooked rice and onion tops and stir well. Cover and simmer for 10 minutes.
Nutrition Facts : Calories 662, Fat 21, SaturatedFat 6.9, Cholesterol 156.5, Sodium 140, Carbohydrate 61.1, Fiber 2.8, Sugar 3.4, Protein 52.8
PORK CHOPS AND SAUSAGE JAMBALAYA
Provided by bakinglover
Time 2h
Yield 6
Number Of Ingredients 13
Steps:
- Season pork chops. Brown pork chops and sausage in oil until well browned. Skim excess oil, saute onions, bell pepper and celery until wilted. Add 1 cup water to mixture and simmer for 30 minutes covered. Add parsley, onion tops, raw rice, remaining water to mixture and simmer on low heat for 30 minutes, stirring once while cooking. Serve hot.
JOHN BESH'S PORK & SAUSAGE JAMBALAYA RECIPE - (4.3/5)
Provided by kimvess
Number Of Ingredients 15
Steps:
- In a large, heavy-bottomed pot, cook the bacon over medium-high heat until the fat is rendered, about 3 minutes. Add the onions and cook, stirring often, until browned. Add the bell pepper, celery, and sausage. Cook, stirring, for another 3 minutes, then add the rice, paprika, thyme, and red pepper flakes. Increase the heat to high and add the chicken broth and tomato sauce, then the pork and green onions. Stir well and bring to a boil. Cover, reduce the heat to low, and simmer for 18 minutes. Remember, the pork and sausage are already cooked, you're only making the rice at this point. Remove the post from the heat and it's ready to serve! Season with salt and Tabasco.
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.
QUICK AND EASY JAMBALAYA
This recipe is a quick and easy way to enjoy jambalaya without spending too much time in the kitchen. It has just enough spice to give it a kick without making it too spicy. I use turkey kielbasa to make this recipe a little more healthy. I also suggest making your own home-mixed Cajun seasoning to avoid too many unnecessary additives.
Provided by NanLan
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain.
- Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes.
- Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.
Nutrition Facts : Calories 506.5 calories, Carbohydrate 45.4 g, Cholesterol 82.7 mg, Fat 22.6 g, Fiber 4.6 g, Protein 29.6 g, SaturatedFat 6.2 g, Sodium 2037.5 mg, Sugar 7.6 g
QUICK JAMBALAYA
This recipe makes quick work out of jambalaya by using leftover rice, and it tastes great with freshly cooked grains, too. To make this meal meatless, use vegan andouille sausage or stick with pork sausage, if you prefer. Either option, along with creole seasoning and the classic trinity of creole cooking - onion, celery and green bell pepper - result in a dish that is unmistakably Louisianan. Though many jambalaya recipes skip tomatoes, this version uses a blend of tomato paste and diced tomatoes to add bulk, and an acidity that helps lighten up the otherwise hearty one-pot meal.
Provided by Vallery Lomas
Categories grains and rice, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large skillet over medium. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
- Add the remaining tablespoon oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
- Reduce the heat to low and add the cooked rice. Sprinkle with the creole seasoning and 1/2 teaspoon each salt and pepper. Stir in the tomatoes and hot sauce and cook until warmed through. Season with additional salt and pepper as needed. Garnish with the scallions and serve with more hot sauce.
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