Best Pork And Sausage Jambalaya Recipes

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PORK AND SAUSAGE JAMBALAYA



Pork and Sausage Jambalaya image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 11

1 cup cooking oil
2 pounds ground pork
1 pound yellow onions, chopped
4 cups water
1 pound ground sausage
Pinch salt
Pinch black pepper
Pinch red pepper
Pinch garlic powder
Dash hot sauce
1 pound long grain rice (recommended: Mahatma brand)

Steps:

  • In an 8-quart cast iron pot, heat oil on medium to high heat. Add pork and cook until water evaporates and pork is starting to brown. Remove excess oil leaving just a small amount in bottom of pot. Add onions to oil and cook on medium to high heat until the onions and pork have fully browned. Add water and sausage to pot and bring to a boil. Add salt, black pepper, red pepper, garlic powder and hot sauce, to taste. Boil on medium heat 10 to 15 minutes.
  • Add rice and stir frequently to keep from sticking to pot. Stir for 7 to 8 minutes until rice has soaked up liquid. Put lid on pot and heat on low for 10 minutes. Lift lid and run spoon on side of pot 4 times to allow water to drain to bottom. Seal rice with back of spoon and replace lid. Cook for 15 minutes, then turn off the heat. Turn rice over with spoon to fluff and serve.

PORK AND SAUSAGE JAMBALAYA



Pork and Sausage Jambalaya image

This is a fantastic jambalaya recipe from the Chile Pepper magazine in Jan. 2003. It is different than most because it does not have tomatoes. It is so full of flavor and wonderful.

Provided by HeidiSue

Categories     One Dish Meal

Time 1h30m

Yield 7 serving(s)

Number Of Ingredients 10

1 1/2 lbs pork, cut into chunks
1/2 lb smoked sausage, cut up
1 cup cooking oil
1 lb yellow onion, chopped
3/4 quart water
black pepper, to taste
cayenne pepper, to taste
cajun seasoning, to taste
hot sauce, to taste
1 lb long grain rice

Steps:

  • In a 6-8 quart cast iron pot add one cup of cooking oil and turn heat on medium to high.
  • Add pork and cook until all water evaporates from the meat.
  • Turn heat to low and add onions on top of meat.
  • Stir bottom frequently to keep pork and onions from sticking.
  • Cook until onions become glazed and most of the liquid has evaporated from them.
  • Add 3/4 quart of water and 1/2 lb. of sausage and turn heat to low boil.
  • Make mental note of water level in pot.
  • Cook 10 minutes, adding seasonings to taste.
  • Turn heat off and check water level to make sure it has not decreased much.
  • Replace water if needed.
  • Skim off excess oil, leaving a small amount.
  • Turn heat back to low boil and season to taste again.
  • Add extra salt and pepper because the rice will absorb much of the seasonings.
  • Turn heat on medium to high and stir in the rice and make sure the rice is completely covered by the water.
  • Set the timer for 20-25 minutes and don't touch.
  • Stir and serve.

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