Awesome Pork Jambalaya

12 servings Prep: 20 m Cook: 2 h 10 m Total: 2 h 30 m Intermediate
4.0/5 (2)
Awesome Pork Jambalaya
Jambalaya is possibly the most versatile of the traditional Southern dishes along with gumbo. This version combines fresh sausage, smoked sausage, and pork fingers with the holy trinity, ROTEL tomatoes, and rice for a hearty, flavorful one-pot meal that feeds a crowd.

Ingredients

12 servings
  • 4 pounds pork fingers, cut up (best if it has lots of meat)
  • 1 pound smoked sausage, cut up
  • 1 package fresh sausage (browned then cut up in pieces)
  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 2-3 cloves garlic, minced
  • 2 cans ROTEL or tomatoes with chillies
  • salt, black pepper, onion powder, garlic powder seasoning to taste
  • cooked rice (about 6-8 cups)

Step-by-Step Instructions

  1. Cut up and season pork meat with salt, black pepper, onion powder, and garlic powder. Brown in a large pot (black pot or Dutch oven recommended) until it makes a good brown crust on the bottom of the pot.
  2. Once pork is browned, brown the fresh sausage and smoked sausage in the same pot. Remove all meat from pot and set aside.
  3. Add onions, bell peppers, garlic and ROTEL tomatoes to the pot. Scrape up the browned drippings from the bottom and smother (cook until ingredients reduce in size and water evaporates) everything really well, about 10-15 minutes.
  4. Add about 4 cups of water (use your judgment based on how much fond is on the bottom) and let it boil about 30 minutes.
  5. Add all the browned meat back into the pot. Let it cook for about an hour or until sauce starts to thicken a little.
  6. Add cooked rice to the pot. You want to leave it wet, because the rice will absorb the juices. Stir well to combine.
  7. Serve with Corn Maque Choux or Sweet Peas; wonderful with fresh purple hull beans too.

Common Problems and Solutions

Q: Why is my jambalaya too dry?

A: Add the rice when the meat mixture is still quite wet - the rice will absorb a lot of liquid as it sits. If it gets too dry, you can stir in a bit more water or chicken broth.

Q: Can I use already-cooked rice from the fridge?

A: Yes, leftover rice works great and actually helps prevent mushy jambalaya. Just break up any clumps before adding it to the pot.

Q: What are pork fingers?

A: Pork fingers are strips of pork meat, similar to spare rib meat. You can substitute pork shoulder cut into chunks or bone-in country-style ribs.

Tips and Techniques

Don’t skip the browning step - those caramelized bits on the bottom of the pot (called fond) are where all the deep flavor comes from. When you add the vegetables and tomatoes, make sure to scrape them up well.

Ingredient Substitutions

  • pork fingers: pork shoulder cut into 1-inch chunks or bone-in country-style ribs
  • fresh sausage: bulk breakfast sausage or Italian sausage
  • ROTEL tomatoes: 1 can diced tomatoes plus 1 can diced green chiles

Equipment Needed

  • large heavy-bottomed pot or Dutch oven (at least 8 quarts)
  • wooden spoon for scraping fond

Historical Context

Jambalaya likely has Spanish and French influences, with its name possibly derived from the Spanish “jamón” (ham) and African “ya-ya” (rice). This pork-based version represents the hearty, practical Cajun approach to one-pot cooking.