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Community Recipe
from [TBoroczk]
Pork and Sausage Jambalaya

Pork and Sausage Jambalaya

John Besh's NOLA-Style Jambalaya

  • Yield: 12 servings

Ingredients

  • 1 whole(s) ingredients below

Preparation

• ½ lb. bacon, diced

• 1 onion, diced

• ½ green pepper, diced

• 1 stalk celery, diced

• 1 lb. smoked pork sausage, sliced

• 3 cups uncooked, converted Louisiana white rice

• 1 tsp. smoked paprika

• 1 tsp. dried thyme

• ½-1 tsp. crushed red pepper flakes

• 5 cups chicken broth

• 1 cup tomato sauce or canned diced tomatoes

• 2 cups diced cooked pork

• 3 green onions, chopped

• Salt

• Hot sauce

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.

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.

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Pork and Sausage Jambalaya recipe

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