Pork Jambalaya

6 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
5.0/5 (2)
Another Cajun Classic with tender pork, rice, and the holy trinity! So good, you’ll slap your momma. This one-pot wonder combines browned pork with onions, parsley, and green onions for a flavorful family meal.

Ingredients

6 servings
  • 1 lb cubed pork chops or pork fingers
  • 1/2 cup oil
  • 1 onion, sliced
  • 1 cup parsley
  • 1/2 cup green onion tops
  • 2 cups rice
  • 2 cups hot water
  • 1/2 tsp red pepper
  • 1/2 tsp black pepper
  • 1 tbsp salt

Step-by-Step Instructions

  1. Cook the rice according to your preferred method (or follow our perfect rice recipe). While rice is cooking, cut the pork into cubes and season with red pepper, black pepper, and salt.
  2. Heat oil in a large heavy pot or Dutch oven over medium-high heat and brown the pork on all sides, about 8-10 minutes. Drain excess grease after browning.
  3. Add sliced onions to the pot and simmer until tender, about 5-7 minutes. Stir in the cooked rice, parsley, and green onions. Mix well and simmer for 20 minutes, stirring occasionally to prevent sticking.

Common Problems and Solutions

Q: Why is my jambalaya dry?

A: Make sure you're using freshly cooked, hot rice that still has some moisture. If the mixture seems dry during the final 20-minute simmer, add a splash of water or chicken broth and stir well.

Q: Can I cook the rice in the same pot?

A: While this recipe calls for cooking rice separately, you can make it a true one-pot dish by cooking the rice directly in the pot after browning the pork and onions. Just add 4 cups of water or broth to the pork mixture, bring to a boil, add rice, reduce heat, cover, and simmer for 20-25 minutes.

Q: My pork is tough - what went wrong?

A: Don't overcook the pork during browning - you just want a nice sear. The meat will continue cooking during the final simmer. Also, cutting the pork into smaller cubes (about 1-inch) helps it stay tender.

Tips and Techniques

For extra flavor, don’t drain all the grease after browning the pork - leave about 2 tablespoons in the pot for sautéing the onions. The pork fat adds authentic Cajun flavor to the dish.

Ingredient Substitutions

  • pork chops: boneless pork shoulder or pork tenderloin
  • fresh parsley: 1/3 cup dried parsley
  • green onion tops: regular green onions, sliced (white and green parts)
  • white rice: brown rice

Equipment Needed

  • large heavy pot or Dutch oven
  • knife and cutting board
  • measuring cups and spoons
  • wooden spoon or spatula

Historical Context

Jambalaya is one of Louisiana’s most famous dishes, with roots tracing back to Spanish paella and West African jollof rice. This pork version represents the simpler, everyday jambalaya that Cajun families made when they didn’t have chicken or seafood on hand.