Hearty Southern Pork Jambalaya Recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 pound pork tenderloin, diced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 cup long grain white rice
  • 1 can (14.5 ounces) diced tomatoes
  • 1 tablespoon Cajun seasoning
  • 1 bay leaf
  • 2 cups chicken broth
  • 1/2 pound andouille sausage, sliced
  • 1/2 pound medium shrimp, peeled and deveined
  • Salt and pepper to taste
  • 2 green onions, chopped (for garnish)

Steps and instructions

  1. Heat the olive oil in a large pot over medium heat. Add the pork tenderloin and cook until browned on all sides. Remove the pork from the pot and set aside.
  2. In the same pot, add the onion, garlic, green bell pepper, and celery. Cook until the vegetables are softened.
  3. Add the rice to the pot and cook for 2-3 minutes, stirring frequently.
  4. Stir in the diced tomatoes, Cajun seasoning, and bay leaf. Cook for another minute.
  5. Add the chicken broth to the pot and bring the mixture to a boil.
  6. Lower the heat, cover the pot, and simmer for 15 minutes.
  7. Add the andouille sausage to the pot and cook for another 10 minutes.
  8. Stir in the shrimp and cooked pork. Cook until the shrimp is pink and the pork is heated through.
  9. Season the jambalaya with salt and pepper to taste.
  10. Remove the pot from the heat and let the jambalaya sit for 5 minutes before serving.
  11. Garnish with the chopped green onions before serving.

Tools for making

  • Large pot - A large pot is needed to cook the jambalaya and hold all the ingredients.
  • Knife - A knife is required to chop the onion, garlic, bell pepper, celery, and pork tenderloin.
  • Cutting board - A cutting board is necessary to provide a surface for chopping the ingredients.
  • Spatula - A spatula is helpful for stirring and sautéing the ingredients in the pot.
  • Measuring cups - Measuring cups are needed to accurately measure the chicken broth and rice.
  • Can opener - A can opener is required to open the can of diced tomatoes.
  • Stove - A stove is necessary to provide heat for cooking the jambalaya.
  • Lid - A lid is needed to cover the pot while the jambalaya simmers.
  • Serving spoon - A serving spoon is useful for portioning and serving the jambalaya.

Recipe variations

  • Substitute chicken or shrimp for the pork.
  • Use smoked sausage instead of andouille sausage.
  • Add diced tomatoes with green chilies for a spicier kick.
  • Incorporate other vegetables such as okra or tomatoes.
  • Experiment with different types of rice, such as brown rice or wild rice.
  • Make it vegetarian by omitting the meat and adding extra vegetables or tofu.
  • Include other spices like paprika, thyme, or cayenne pepper to customize the flavor.
  • Add hot sauce or Worcestershire sauce for an extra tangy taste.
  • Use vegetable broth instead of chicken broth for a vegetarian or vegan version.
  • Try adding cooked bacon or ham for a different smoky flavor.

Recipe overview

This Pork Jambalaya recipe is a hearty and flavorful dish that packs a punch. With a mix of tender pork, spicy andouille sausage, and succulent shrimp, this jambalaya is brimming with robust flavors. It's seasoned with Cajun spices and simmered in a delicious broth made with chicken broth and diced tomatoes. The addition of traditional ingredients such as bell pepper, celery, and onions bring a perfect balance to the dish. This recipe is a one-pot wonder, making it not only delicious but also easy to prepare and clean up. Expect a filling and satisfying meal that is perfect for family dinners or casual gatherings. Once you try this Pork Jambalaya, it will quickly become a favorite in your recipe repertoire.

Common questions

  1. Can I use a different type of meat instead of pork tenderloin? Yes, you can use other meats such as chicken, sausage, or even shrimp as a substitute for pork tenderloin.
  2. Is it necessary to use andouille sausage? Andouille sausage adds a distinct smoky flavor to the jambalaya, but if you can't find it, you can use any other spicy or smoked sausage.
  3. Can I use brown rice instead of white rice? Yes, you can use brown rice, but keep in mind that it may require a longer cooking time and more liquid.
  4. Can I adjust the level of spiciness? Absolutely! You can increase or decrease the amount of Cajun seasoning according to your preference for spice.
  5. Can I make this recipe ahead of time? Yes, you can make the jambalaya ahead of time and reheat it when ready to serve. It often tastes even better the next day!
  6. Can I freeze the leftovers? Yes, you can freeze any leftover jambalaya in an airtight container for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the jambalaya and accommodate all the ingredients.
  • Cutting board - A cutting board is essential for chopping the onion, garlic, green bell pepper, and celery.
  • Knife - A knife is necessary for dicing the pork tenderloin, slicing the andouille sausage, and deveining the shrimp.
  • Spatula - A spatula is useful for stirring the ingredients in the pot and scraping the bottom to prevent sticking.
  • Measuring cups - Measuring cups are needed for accurately measuring the rice, chicken broth, and diced tomatoes.
  • Lid - A lid is required to cover the pot while simmering the jambalaya.
  • Serving bowls - Serving bowls are needed to serve the finished jambalaya.
  • Spoons - Spoons are essential for serving the jambalaya into individual bowls.

Origin stories

Jambalaya, much like the culture of Louisiana itself, is a rich melting pot of influences and flavors. Its roots can be traced back to Spanish paella, when Spanish settlers tried to recreate their beloved dish in the New World. But saffron, a key ingredient of paella, was not readily available in their new home. So, they improvised with tomatoes, and thus, the first jambalaya was born. Over time, French and Caribbean influences seeped into the dish, creating the jambalaya we know and love today. In true Louisiana fashion, every family, every chef, has their own take on the dish, but they all share common threads of rice, protein, and a whole lot of spice. And so, this humble, hearty dish continues to evolve, much like the culture that created it.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.