A “brown” jambalaya, with pork and sausage. —Jenna S
link of andouille sausage
link of smoked sausage
small pork loin (2 lbs)
large bell pepper
ribs celery, chopped
- Pour 1/2 to 1 cup of water in the pot, and add the sausage until itâ€™s â€œfried.â€ This should take a few minutes. Remove the sausage, leave the oil (from the sausage) and water mixture.
- Add the pork (cubed) to the pot, and cook through. Remove the meat and set aside.
- Chop the bell pepper, celery, and onion. Add these vegetables to the oil and water in the pot, and add in a tablespoon of minced garlic. Cook down until vegetables are wilted.
- Add the sausage and pork to the vegetables, and season the entire mixture. Use pepper, salt, hot sauce, and Cajun or Creole seasoning. I use Tony Chachereâ€™s (in the green can!), and even add a little cayenne, too. I use a mixture of hot sauces: Tobasco, a homemade one, and whatever else is in my cabinet. Also add in several dashes of worcestershire sauce (Lea & Perrinâ€™s).
- Add water (measured out for a 1:1 ratio of how much rice you have) and cook everything together for a few minutes and let the seasoning absorb.
- Add the rice, and stir consistently so it doesnâ€™t stick. This should take about 8-10 minutes, or a little longer depending on the rice you bought. I prefer Uncle Benâ€™s. You can use straight from a bag, or use multiple boil-in-a-bags.
- After the rice is cooked, taste and add a little more seasoning, since the rice might have diluted it a bit. Then cover the pot, turn the heat to low, and simmer for about 25 minutes. Stir every now and then to make sure the rice isnâ€™t sticking on the bottom.