Garrison's Jambalaya

Garrison Wayne


I decided to get in the spirit of Mardi Gras and host a Dinner Party. The obvious fare was undoubtedly the ever-popular Jambalaya.
I had made Jambalaya years ago, but really did not have a recipe in my files. I searched for the best recipe and discovered that there are infinite recipes for Jambalaya. Ultimately, I knew right away that I would have to create my own version of the dish.
This recipe takes a new and fresh approach to Jambalaya. I have considered the dish to be a complex Rice Pilaf that you add pre-cooked Pork and Raw Shrimp to, at the very last stage of cooking.
Bon Appetit!


☆☆☆☆☆ 0 votes

45 Min
1 Hr



  • 1 1/2 lb
    pork tenderloin, baked first and sliced when cooled
  • 1 tsp
    kosher salt
  • 2 tsp
    unsalted creole or cajun seasoning

  • 2 lb
    frozen raw shrimp, peeled with tail on, thawed and patted dry

  • 1/2 stick
    unsalted butter
  • 2 large
    white onions, quartered and sliced
  • 1
    each, green, red, and orange bell pepper, quartered and sliced
  • 7 clove
    garlic, chopped
  • 12-14 oz
    andouille sausage, halved lengthwise and sliced diagonally
  • 28 oz
    can diced tomatoes,drained, reserve juices
  • 1 1/2 tsp
    kosher salt
  • 1 1/2 Tbsp
    unsalted creole or cajun seasoning
  • 2 c
    long grain white rice
  • ·
    reserved tomato juice plus chicken stock to measure 4 cups

How to Make Garrison's Jambalaya


  1. Make the Pork Tenderloin first by rubbing the salt and seasoning in to the meat. Place in an oven-proof grill pan. Drizzle with a little oil if the pan is not non-stick. Bake at 425 degrees for about 32 minutes, turning several times with tongs to cook evenly. When done, set on a plate to cool. Slice only after it has cooled and rested. Do not cover while it cools, you do not want to steam the meat. It will get tough.
  2. While the Pork is baking, cut and slice onions and peppers. Chop the garlic and drain the tomatoes. Measure your rice. To the reserved tomato juice, add the chicken stock to measure the 4 cups liquid required. Remove the Shrimp from the fridge, which have been completely thawed and patted dry with paper towels.
  3. In a large Dutch Oven , melt the 1/2 stick Unsalted Butter over med/hi heat. Add the onions and Bell Peppers. saute, stirring often for 10 12 minutes until cooked down substantially.
  4. Add the sliced Andouille Sausage to the pot and saute for 4-5 minutes, stirring often.
  5. Add the chopped garlic and saute for 1-2 minutes.
  6. Add the drained Tomatoes, salt, and Cajun/Creole Seasoning. Stir well to combine.
  7. Add the rice and 4 cups Stock/Tomato Broth and bring to a boil. Cover and place in a 350 degree oven to bake for about 40 minutes. Check around thirty minutes to see how the rice is coming along. Stir and taste a piece of rice for firmness.
  8. When the rice is just almost done to your liking, add the sliced pork and raw shrimp. Stir to evenly distribute. Bake covered about 5-7 minutes. The shrimp should be mostly pink.
  9. Remove from the oven and rest on counter about 10 minutes and serve immediately.

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