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Meat- Lovers Jambalaya

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Meat- Lovers Jambalaya
2011-02-05 Main Dish
5 73

Jambalaya is a festive and hearty dish perfect for a party. Your guests will love the combination of pork and smoked sausage.

  • Servings: 4-6


1 Tbsp Olive Oil
½ lb Pork Butt â– Cubed
½ lb Smoked Sausage - Sliced
4 Chicken Thighs â– Skin On & Bone In
Salt & Pepper, to taste
1 Large Onion â– Small Dice
2 stalks Celery â– Thinly Sliced
1 Green Bell Pepper â– Seeded & Diced
1 cup Long Grain Rice
2 Tbsp Cajun Seasoning
1 Tbsp Dried Thyme
½ cup Tomato Paste
2½ cups Beef Broth
4 Tbsp Hot Sauce
1 Tbsp Worcestershire Sauce
1 Bay Leaf
Parsley, for garnish
Green Onion, for garnish


Heat olive oil in large sauce pan; add pork pieces and sausage. Cook on medium until browned and caramelized on all sides, about 5 minutes. Remove to paper towel-lined plate; set aside. Season chicken on both sides with salt and pepper. To same pan, add chicken, skin side down and cook until browned and crispy, about 10 minutes. Flip and continue cooking 5 more minutes. Remove to paper towel- lined plate; discard all but 1 tablespoon fat from pan. Add onion, celery, and green pepper. Cook, stirring often and scraping up bits from the bottom until softened, about 5 minutes. Add rice and continue cooking until rice is toasted, about 5 minutes. Stir in the Cajun seasoning, thyme, and tomato paste; cook 1 minute. Add broth, hot sauce, Worcestershire sauce, bay leaf, and all reserved meat. Bring to boil, reduce to simmer and cook until almost all liquid is absorbed and rice is tender. (you can add more broth during cooking process if rice is not done yet). Top each serving with parsley and green onion.