Cajun Chicken and Pork Jambalaya with Sausage
The Cajun recipe I’m bringing you today is almost as important in my home state as GUMBO! Jambalaya is a spicy rice dish that you might pronounce wrong if you aren’t from here, but you will never forget it’s fun and flavor. My Cajun Chicken and Pork Jambalaya with Sausage is hearty, seasoned well, and perfect for the Winter months. (Actually, it’s great any time of year with a variety of sides. Like a side salad in the Summer and roasted Brussel sprouts for the Fall.)
Pieces of tender chicken and pork are slow cooked and simmered with rice and spices until it becomes creamy. And don’t forget about the pieces of that spicy Andouille sausage sprinkled in the mix as well. There’s a reason it’s a favorite in our part of the country. It’s because it’s GOOD!
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Now, I have a confession to make. Even though I was born and raised (and still reside) in Louisiana, I’ve rarely came across a good jambalaya. Some common problems that I’ve found is that they are either dry or not seasoned well. Whenever you are dealing with rice, it can be very tricky. But if you follow my directions exactly as listed, you will have neither one of those problems. Some people prefer their jambalaya to be a little bit dryer/fluffier and that’s possible with this recipe if you let the rice cook longer and absorb more of the liquid before you stir. But I prefer mine to have a slight creaminess.
I know that a lot of people are very intimidated by Cajun cooking. But it doesn’t have to be that way. Yes, New Orleans, Baton Rouge, Gonzales, etc… are world renowned for their dishes. But I want you to know that those same flavors and textures can easily be achieved in the comfort of your own home, even if you live far, far away from South Louisiana.
I, personally, live in the Northern part of the state and that has not hindered my ability in the least to become a jambalaya master. (HA) I’ve also got a knack for gumbo and red beans and rice. Let me tell you a few things that you need to keep in mind in order to become a master of Creole cuisine!
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First, we need to discuss the holy trinity. And no, I’m not talking in religious terms. I’m referring to staple ingredients in just about every single dish in Louisiana. Trinity obviously means three. And the three ingredients that I’m referring to as the “Holy Trinity”, are bell pepper, onion, and celery. These three vegetables will begin so many dishes for you.
All about the “Holy Trinity” of Cajun Cooking
Some other ingredients that you can’t be without are garlic and hot sauce. I put garlic in EVERY dish, without fail. And my family tops a lot of dishes with Louisiana hot sauce before serving. (My papaw used Panola hot pepper sauce.) That acidic, and slightly spicy flavor just makes dishes brighter. A lot of people also use cayenne pepper. It packs a punch with the heat, but I don’t think that it adds much flavor. It mostly there for spice. And if you are wanting to add heat at the end and make it optional, you can always place red pepper flakes on the table.
Tips for Cajun Chicken and Pork Jambalaya with Sausage:
- The more you stir your jambalaya (after the rice has been added) the creamier the jambalaya will be.
- If you want fluffier rice, then let the rice absorb the liquid completely before stirring and fluff with a fork.
Make Cajun Chicken and Pork Jambalaya with Sausage with me on YouTube!
Cajun Chicken and Pork Jambalaya with Sausage Ingredients:
- 1 lb. Andouille Sausage
- 1 20 oz. bag of frozen bell pepper and onion blend
- 2 lbs. boneless, skinless chicken thighs
- 2 lbs. pork butt
- 1 stick of butter
- 2 tablespoons garlic powder
- 6 Bay leaves
- 2 yellow onions diced
- 3 stalks of celery diced
- 3 tablespoons avocado oil or olive oil (for extra rich flavor, use bacon drippings instead)
- 2 bunches of green onions diced (whites and greens separated)
- 4 cups white rice
- 6 cups chicken stock
- 1/2 teaspoon ground thyme
- 1 tablespoon Tony’s Cajun Seasoning
- 1 teaspoon black pepper
- Louisiana Hot sauce to taste (very important in the final flavor)
Cajun Chicken and Pork Jambalaya with Sausage Instructions:
- First, chop all of your meats into bite sized chunks and dice all of your vegetables.
- Second, take a large pot and put the avocado oil in it on medium-high heat.
- Third, add the andouille sausage to the pot and sauté until it begins to brown. Then take it out of the pot and set aside.
- Next, add the stick of butter to the pot and let it melt. Then begin adding the cubed chicken and pork in batches. (It took me four batches.) You don’t want to overcrowd the pot. If at all possible, you are trying to develop some color on the pieces of meat.
- Once all of the meat has been added to the pot and possibly browned, remove, and set aside.
- Then, add the diced yellow onion, the whites of the green onions, and the garlic to the pot and stir.
- Cook the onions for a few minutes until they become translucent.
- Add the cubes of pork and chicken and the sausage back to the pot with the onions and garlic and mix well.
- Then, add the frozen bag of peppers and onions and the fresh diced celery and stir.
- Next, add the rice and mix well.
- Then, add the chicken stock, thyme, Tony’s, pepper, and Bay leaves and stir well to incorporate and make sure that nothing is sticking to the bottom of the pot.
- Bring the pot to a rolling boil and then reduce to a simmer.
- Cover the jambalaya with a lid and cook for 30 minutes.
- After the jambalaya has simmered for 30 minutes covered, remove the lid and add a generous amount of the hot sauce and the green onions.
- Finally, serve immediately with a crusty piece of French bread and your favorite side for a complete meal!
Storage for Cajun Chicken and Pork Jambalaya with Sausage:
- Leftover jambalaya can be stored in an airtight container in the fridge for up to 3 days.
What are the Macros for Cajun Chicken and Pork Jambalaya with Sausage?
Makes 20 servings (Nutritional information below is for 1 serving = 1 cup)
- Calories – 472 grams
- Protein – 28 grams
- Carbs – 35 grams (net)
- Fat – 24 grams
Check out some of my other Louisiana favorites!
Copycat Popeye’s Red Beans and Rice
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Cajun Chicken and Pork Jambalaya with Sausage
Equipment
- 1 large pot
Ingredients
- 1 lb. Andouille Sausage
- 1 20 oz. bag of frozen bell pepper and onion blend
- 2 lbs. boneless skinless chicken thighs
- 2 lbs. pork butt
- 1 stick of butter
- 2 tablespoons garlic powder
- 6 Bay leaves
- 2 yellow onions diced
- 3 stalks of celery diced
- 3 tablespoons avocado oil or olive oil for extra rich flavor, use bacon drippings instead
- 2 bunches of green onions diced whites and greens separated
- 4 cups white rice
- 6 cups chicken stock
- 1/2 teaspoon ground thyme
- 1 tablespoon Tony’s Cajun Seasoning
- 1 teaspoon black pepper
- Louisiana Hot sauce to taste very important in the final flavor
Instructions
- First, chop all of your meats into bite sized chunks and dice all of your vegetables.
- Second, take a large pot and put the avocado oil in it on medium-high heat.
- Third, add the andouille sausage to the pot and sauté until it begins to brown. Then take it out of the pot and set aside.
- Next, add the stick of butter to the pot and let it melt. Then begin adding the cubed chicken and pork in batches. (It took me four batches.) You don’t want to overcrowd the pot. If at all possible, you are trying to develop some color on the pieces of meat.
- Once all of the meat has been added to the pot and possibly browned, remove, and set aside.
- Then, add the diced yellow onion, the whites of the green onions, and the garlic to the pot and stir.
- Cook the onions for a few minutes until they become translucent.
- Add the cubes of pork and chicken and the sausage back to the pot with the onions and garlic and mix well.
- Then, add the frozen bag of peppers and onions and fresh diced celery to the pot and stir.
- Next, add the rice and mix well.
- Then, add the chicken stock, thyme, Tony’s, pepper, and Bay leaves and stir well to incorporate and make sure that nothing is sticking to the bottom of the pot.
- Bring the pot to a rolling boil and then reduce to a simmer.
- Cover the jambalaya with a lid and cook for 30 minutes.
- After the jambalaya has simmered for 30 minutes covered, remove the lid and add a generous amount of the hot sauce and the green onions.
- Finally, serve immediately with a crusty piece of French bread and your favorite side for a complete meal!
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