Pork Jambalaya with Andouille Sausage is one of the most comforting, bold, and flavor-packed dishes to come out of Louisiana’s culinary traditions. Jambalaya is a remarkable blend of influences from French, Spanish, African, and Creole cultures, resulting in a dish that is hearty, rich, and deeply satisfying. This version highlights tender pork combined with smoky, spicy andouille sausage, aromatic vegetables, tomatoes, and perfectly seasoned rice. Every spoonful delivers layers of flavor that are earthy, smoky, and lightly spicy, making it a meal that feels like a warm hug.

What makes jambalaya so special is its rustic nature—simple ingredients, cooked slowly together in one pot, transforming into a dish far greater than the sum of its parts. Whether you’re serving a family dinner, hosting guests, or meal prepping for the week, Pork Jambalaya with Andouille Sausage is always a crowd-pleaser.

Why I Love This Recipe

I love this recipe because it captures everything that makes Cajun cuisine irresistible. The pork becomes incredibly tender as it cooks, the sausage adds heat and smokiness, and the rice absorbs all the spices and aromatic flavors. The ingredients are humble, yet the flavors are bold and soulful.

I also appreciate how this dish is both economical and generous—perfect for serving a group or enjoying as leftovers throughout the week. Its one-pot nature means minimal cleanup while still achieving restaurant-worthy flavor. Every bite feels comforting, aromatic, and rich without being heavy.

Why This Is a Must-Try Dish

This dish is a must-try because it brings authentic Cajun flavor right to your kitchen without requiring complex techniques. It’s filling, vibrant, and incredibly satisfying. Pork jambalaya is also highly customizable—you can adjust spice levels, swap proteins, or add vegetables to suit your taste.

It’s the perfect example of how one-pot cooking can be both simple and flavorful. If you want a dish that impresses with minimal fuss, Pork Jambalaya with Andouille Sausage is a recipe you should absolutely try.

Recipe Details

Preparation Time 20 minutes
Cooking Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories Approximately 540 calories per serving
Course Main Course
Cuisine Cajun and Creole

Ingredients

Proteins

300 g pork shoulder or pork loin, diced
250 g andouille sausage, sliced into rounds

Vegetables and Aromatics

1 large onion, finely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 celery stalks, chopped
4 garlic cloves, minced
1 can (400 g) diced tomatoes

Rice and Seasonings

2 cups long-grain white rice
4 cups chicken broth
1 tablespoon tomato paste
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon dried thyme
¼ teaspoon cayenne pepper (optional)
1 bay leaf

Optional Garnish

Chopped parsley
Sliced green onions
Hot sauce

Cooking Directions

1. Heat oil in a large heavy pot or Dutch oven.
2. Brown the diced pork on all sides and set aside.
3. Add andouille sausage slices to the pot and cook until browned; set aside with the pork.
4. Sauté onion, bell peppers, and celery until softened.
5. Add garlic, tomato paste, Cajun seasoning, smoked paprika, thyme, pepper, and salt.
6. Stir in the rice and toast lightly.
7. Add tomatoes and chicken broth, mixing well.
8. Return pork and sausage to the pot; add bay leaf.
9. Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes.
10. Remove bay leaf, fluff with a fork, and garnish.

Step-by-Step Preparation Method

Step 1: Brown the Pork

Heat oil in a Dutch oven. Add diced pork and cook until browned on all sides. Remove and set aside.

Step 2: Brown the Sausage

Add sliced andouille sausage to the pot, cook until crisp around the edges, and set aside.

Step 3: Cook the Vegetables

Add onion, bell peppers, and celery to the pot. Cook until soft and aromatic.

Step 4: Season the Base

Add garlic, tomato paste, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Cook until fragrant, about 1 minute.

Step 5: Toast the Rice

Add uncooked rice and stir to coat with the spices and vegetables.

Step 6: Add Liquids and Tomatoes

Pour in diced tomatoes and chicken broth, stirring to combine.

Step 7: Add Meat Back In

Return pork and sausage to the pot. Add bay leaf.

Step 8: Simmer

Bring to a boil, then cover and reduce heat. Cook 25–30 minutes until rice is tender and liquid is absorbed.

Step 9: Finish and Serve

Remove bay leaf. Fluff the rice gently and garnish with fresh parsley and green onions.

How to Serve This Recipe

Serve warm in generous bowls. Add garnishes like parsley, green onions, or a dash of hot sauce. This dish pairs beautifully with cornbread, buttered rolls, or a simple green salad. For a full Southern-style meal, serve alongside coleslaw or roasted vegetables.

Recipe Tips

1. Browning the pork and sausage deeply enhances flavor.
2. Use long-grain rice to prevent mushiness.
3. Do not lift the lid while cooking to maintain steam and even cooking.
4. If the rice is slightly undercooked, add ¼ cup broth and cook covered for 5 more minutes.
5. For a thicker texture, let the jambalaya rest for 10 minutes before serving.

Variations

Chicken and Pork Jambalaya

Replace half the pork with cubed chicken thighs.

Spicy Creole Jambalaya

Add extra cayenne or include sliced jalapeños.

Tomato-Free Jambalaya

Skip the tomatoes and add more broth for a Cajun-style version.

Seafood Addition

Add shrimp during the last 5 minutes of simmering.

Vegetable Jambalaya

Add okra, corn, or mushrooms for more body and texture.

Freezing and Storage Time

Refrigeration

Store in airtight containers for up to 4 days.

Freezing

Freeze for up to 2 months.
Thaw overnight in the refrigerator.

Reheating

Reheat on the stovetop or microwave with a splash of broth to restore moisture.

Special Equipment Needed

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Sharp knife
Cutting board
Measuring cups and spoons

FAQ

Can I make this without sausage?

Yes, replace sausage with smoked turkey sausage or leave it out entirely.

Can I use brown rice?

Yes, but add 1 extra cup of broth and increase cooking time by 15–20 minutes.

Can I make this ahead of time?

Absolutely. It reheats beautifully and is perfect for meal prep.

How spicy is this dish?

It has mild to moderate heat. Adjust cayenne and sausage type to suit your preference.

Can I use leftover pork?

Yes, cooked pork can be added during the last 10 minutes of cooking.

Conclusion

Pork Jambalaya with Andouille Sausage is a hearty, robust, and soul-warming one-pot meal that brings the essence of Louisiana cuisine into your kitchen. With smoky sausage, tender pork, aromatic vegetables, and deeply seasoned rice, every bite is rich, flavorful, and satisfying. This recipe is easy to customize, excellent for meal prep, and perfect for feeding a crowd. Whether you enjoy it mild or spicy, traditional or with your own twist, this jambalaya is a dish you’ll return to again and again for its comfort, simplicity, and incredible taste. Enjoy every flavorful spoonful.