Pork and Sausage Jambalaya

John Besh's NOLA-Style Jambalaya

Yield: 12 servings
Community Recipe from

Ingredients

  • 1 whole(s) ingredients below

Preparation

  1. • ½ lb. bacon, diced
  2. • 1 onion, diced
  3. • ½ green pepper, diced
  4. • 1 stalk celery, diced
  5. • 1 lb. smoked pork sausage, sliced
  6. • 3 cups uncooked, converted Louisiana white rice
  7. • 1 tsp. smoked paprika
  8. • 1 tsp. dried thyme
  9. • ½-1 tsp. crushed red pepper flakes
  10. • 5 cups chicken broth
  11. • 1 cup tomato sauce or canned diced tomatoes
  12. • 2 cups diced cooked pork
  13. • 3 green onions, chopped
  14. • Salt
  15. • Hot sauce

  16. 1. In a large, heavy-bottomed pot, cook bacon over medium-high heat until fat is rendered, about 3 minutes. Add onions, stirring often until browned. Add green pepper, celery and sausage; cook, stirring often, 3 minutes longer. Add rice, paprika, thyme and red pepper flakes.
  17. 2. Add chicken broth, tomato sauce, pork and green onions; bring to a boil, stirring well. Reduce heat, cover and simmer 18 minutes until rice is done. Remove from heat. Season with salt and hot sauce.
May 2013

This recipe is a personal recipe added by TBoroczk and has not been tested or endorsed by MyRecipes.

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