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This smoky homemade jambalaya is full of pork, rice, and veggies. It is a bit of a labor of love, but it is worth every minute of chopping and stirring. Make it once and whoever you serve it to will never forget it.
What Is Pork Jambalaya?
Classic jambalaya is a staple in Cajun and Creole culture. It is typically made with A variety of meats such as shrimp, chicken, sausage, and sometimes wild game like duck or rabbit. It sometimes includes tomatoes, though that is not required. Pork Jambalaya, as the name implies, includes several different kinds of pork. This recipe calls for ground sausage, andouille sausage, bacon, and pork loin.
Finishing the jambalaya on the smoker really brings out the best in this dish. The smoky pork pairs perfectly with the rich, spicy rice. It might not be the most traditional version of jambalaya, but this unique take is one that is sure to please.
What Is The Difference Between Jambalaya and Gumbo?
There are a few difference between jambalaya and gumbo. The biggest difference is that gumbo is served over rice while the rice in jambalaya is cooked into the dish with all of the other ingredients. Another big difference is that gumbo is started with a roux, while jambalaya does not.
If you want to read more about the difference in jambalaya and gumbo, check out this helpful article from America’s Test Kitchen.
Ingredients For This Homemade Jambalaya
These ingredients blend together to make an incredibly flavorful homemade jambalaya.
Bacon – Thick cut is a great option. It will hold up better through the long cooking process.
Ground Pork Sausage – I like to use a combination of Italian and spicy sausage.
Pork Tenderloin – The leaner the better.
Andouille Sausage – This is the only classic jambalaya meat in this recipe.
Onion – I prefer a white onion, but use what you have.
Bell Pepper – A combination of colors will make this dish a little prettier.
Celery – Such a simple ingredient, but not one you want to leave out.
Rice – I like long grain white rice.
Chicken Broth – Make your own or buy some.
How To Make This Homemade Jambalaya
Begin with a large pot on the stove top over medium high heat. Cook the chopped bacon until crispy, stirring occasionally. Once bacon is crispy, add the ground sausage and cook with the lid on, again stirring occasionally. Repeat the process again with the tenderloin, and once more with the andouille sausage. It’s important that you add each meat one at a time and give each at least ten minutes to cook.
Follow the meat with the chopped onion, peppers, and celery one at a time, cooking down with the lid on between additions.
Stir in the rice, immediately following with the broth.
Transfer the pot to the smoker at 350 degrees Fahrenheit. “Roll” the rice, stirring and scraping the bottom of the pan ten times, once every three minutes.
Turn off the smoker and cover pot with the lid. Close the smoker lid and let sit for thirty minutes before serving to allow the jambalaya to develop a deeper smoky flavor.
Substitutions and Additions
- Andouille Sausage
- Substitute with: Kielbasa, Polish Sausage, Brats
- Why: If you can’t find andouille sausage, any of these other options would be great substitutions!
- Chicken Broth
- Substitute with: Vegetable Stock or Beef Broth
- Why: Use what you have on hand. Beef stock will give the jambalaya a richer, deeper flavor.
- Additions
- Shrimp: I know this is pork jambalaya, but shrimp would really take this up a notch.
- Tomatoes: If you’re looking for that Creole jambalaya feel, try adding tomatoes.
Storing Homemade Pork Jambalaya
This can be stored for several days in the fridge in an airtight container. (But it probably won’t last that long, because anyone who sees it will want to eat it!)
Homemade Jambalaya - Smoky Pork Version
This smoky homemade jambalaya is full of pork, rice, and veggies. It is a bit of a labor of love, but it is worth every minute of chopping and stirring. Make it once and whoever you serve it to will never forget it.
Ingredients
- 1 Lb Bacon
- 2 Lbs Ground Sausage (I use 1 lb spicy and 1 lb Italian)
- 1 Pork Tenderloin, diced
- 2 Andouille Sausages
- 1 Large White Onion, chopped
- 2 Bell Peppers, chopped
- 1 Cup Celery, chopped
- 3 Cups Rice
- 6 Cups Chicken Broth
Instructions
- Cook bacon in a large pot (preferably cast iron or a Dutch oven) for 10-15 minutes with the lid on. Stir occasionally.
- Once bacon is cooked down, add pork sausage. Mix and cook down with lid on for 10 minutes.
- When sausage is cooked, add diced pork tenderloin. Mix and place lid on pot. Cook for 10 minutes with the lid on.
- Add andouille, place lid on the pot and cook for 10 minutes, stirring and scraping bottom of the pan as needed.
- Add onions, peppers, and celery stirring between each addition. Put lid on and cook 10-15 minutes until veggies are soft. Stir occasionally.
- Stir in rice, immediately add the chicken broth and stir.
- Transfer to a smoker at 350 degrees Fahrenheit. Roll (stir, scraping the bottom of the pot) the rice 10 times, once every 3 minutes.
- After 30 minutes of rolling the rice, put the lid on the pot and turn the grill off. Let the pot sit for 30 minutes in the grill before serving.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 544Total Fat 40gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 22gCholesterol 102mgSodium 1881mgCarbohydrates 16gFiber 1gSugar 3gProtein 28g
These totals are automatically calculated and may not accurately reflect the nutritional profile of this recipe.
Other Favorite Main Dishes From Gracie
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