This classic Cajun jambalaya is a one-pot wonder that delivers deep, smoky flavors in every bite. A medley of tender pork strips, savory smoked sausage, and sweet shrimp simmers together with long-grain rice in a rich chicken broth. The dish is built on a foundation of the “holy trinity” of Cajun cookingonions, bell peppers, and mushroomsinfused with warm allspice and black pepper. Its a robust, comforting meal perfect for family dinners or casual gatherings. The rice absorbs the juices from the meats and vegetables, creating a cohesive and satisfying texture without being mushy. Serve it straight from the casserole for a rustic presentation that brings the spirit of the bayou to your table.
Jambalaya
Description
This classic Cajun jambalaya is a one-pot wonder that delivers deep, smoky flavors in every bite. A medley of tender pork strips, savory smoked sausage, and sweet shrimp simmers together with long-grain rice in a rich chicken broth. The dish is built on a foundation of the "holy trinity" of Cajun cookingonions, bell peppers, and mushroomsinfused with warm allspice and black pepper. Its a robust, comforting meal perfect for family dinners or casual gatherings. The rice absorbs the juices from the meats and vegetables, creating a cohesive and satisfying texture without being mushy. Serve it straight from the casserole for a rustic presentation that brings the spirit of the bayou to your table.Ingredients
Directions
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Preheat oven to 350F (175C).
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Heat vegetable oil and butter in a large heavy saucepan over medium-high heat.
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Add pork strips to the saucepan and saut until well browned on all sides.
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Transfer browned pork to a 3-quart casserole dish using a slotted spoon.
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Add onion, green pepper, red bell pepper, and mushrooms to the fat remaining in the saucepan. Saut until softened, about 5 minutes.
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Stir in uncooked rice, cooking for 1 minute to toast slightly.
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Pour in chicken stock, adding ground allspice, salt, and pepper to taste. Stir well to combine.
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Pour the rice and vegetable mixture over the pork in the casserole dish.
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Slice smoked sausage and arrange slices on top of the rice mixture. Place peeled shrimp on top as well.
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Cover the casserole dish tightly with foil or a lid.
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Bake in the preheated oven for 25-30 minutes, or until the liquid has been absorbed and the rice is tender.
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Remove from oven and let stand for 5 minutes before serving. Garnish with tomato wedges if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 387.5kcal
- % Daily Value *
- Total Fat 28.6g44%
- Saturated Fat 8.4g43%
- Cholesterol 90.8mg31%
- Sodium 147.2mg7%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 30.7g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best flavor, use andouille sausage for a more authentic Cajun taste.
If you prefer a creamier texture, you can substitute half of the chicken stock with heavy cream or coconut milk.
Ensure your rice is fully cooked but not mushy. If the rice is still hard after 30 minutes, add a splash more stock and bake for another 10 minutes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore moisture.
This dish pairs well with a simple green salad or cornbread.
