Pork and Andouille Jambalaya
- 8 slice
- thick-sliced bacon
- 2 Tbsp
- vegetable oil, divided
- 1 large
- onion, chopped
- 1/2 large
- bell pepper, chopped
- 1-2 stalk(s)
- celery, chopped (about 1 cup)
- 2 clove
- garlic, large
- 3/4 lb
- cooked fresh pork
- 3/4 lb
- cooked ham
- 1 lb
- andouille sausage links
- 4 c
- low-sodium chicken broth or chicken stock
- green onions, sliced thin, green/white parts
- 2 c
- brown rice, uncooked
- 1 can(s)
- 14.5 ounce chopped tomatoes, drained
- 2 can(s)
- 4 ounce chopped green chilies
- 1/4 c
- fresh parsley, chopped
- 2 Tbsp
- worcestershire sauce
- coarse salt & fresh ground pepper
- 1/4 tsp
- ground thyme
- bay leaves, large
How to Make Pork and Andouille Jambalaya
- 1Cut or slice bacon into small strips, approximately 1/2 inch wide. Heat 1 tablespoon of the vegetable oil in a large skillet, add bacon and cook until brown and the fat is rendered. Remove bacon with a slotted spoon to paper-towel lined bowl and set aside.
- 2Place the chopped onion, bell pepper and celery in the bacon drippings. Cook until slightly softened, about 5 minutes. Using a garlic press, crush garlic over the pan and cook for an additional minute or so; remove from heat and set aside.
- 3Chop the cooked fresh pork and ham into bite size chunks; set aside. Slice the andouille sausage into 1/2 inch slices. Heat the remaining 1 tablespoon vegetable oil in another skillet over medium high heat and brown the sausage, turning often. Remove from heat and set aside.
- 4At this point, turn on the oven and preheat to 350 degrees. Place the rice in a collander and rinse in cold water until water runs clear. (If using white rice, this process takes longer.)
- 5Place the drained rice in a large, heavy Dutch oven with a tight fitting lid. Add the rendered bacon, chopped pork and ham, browned sausage, cooked onion mixture, sliced green onions and chicken broth. Stir to combine.
- 6Add the tomatoes, green chilies, parsley, worcestershire, powdered thyme and bay leaves. Stir again, taste broth and add salt and pepper to your preference. If you want extra heat, you could add red pepper flakes and/or several shots of Tabasco sauce at this point making sure to stir and combine thoroughly.
- 7Cover Dutch oven, place in preheated oven and cook for 1 1/2 hours (if using white rice, reduce cooking time to 1 hour).Take out of the oven, remove the lid and stir gently with a fork. If the Jambalaya is too moist, leave the lid off, reduce oven temperature to 225 degrees and cook for an additional 15 - 30 minutes, keeping an eye on it so it does not "dry out" too much.
- 8Take out the bay leaves, cover and allow to sit for about 10 more minutes. ENJOY!