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Pork Jambalaya with Andouille Sausage

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dinner
Servings 6 servings
Calories 300 kcal

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

Instructions
 

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