Pork Rib or Pork Chop Jambalaya with Cabbage

8 servings Prep: 20 m Cook: 1 h 30 m Total: 1 h 50 m Intermediate
4.3/5 (4)
Pork Rib or Pork Chop Jambalaya with Cabbage
One of the more popular Cajun dishes - hearty pork ribs or chops slow-cooked with rice, the holy trinity of onions, bell pepper, and celery, with a secret ingredient: cabbage. This Mawmaw recipe builds deep flavor through browning the meat and simmering everything together until the rice soaks up all that rich broth.

Ingredients

8 servings
  • 1 rack country style pork ribs, cut in two inch pieces or pork chops with bone in
  • 1 quart water or beef broth
  • 2 medium onions, chopped
  • 1 tsp Kitchen bouquet
  • 6 cloves of garlic, minced
  • 1 large bell pepper chopped
  • 1 cup onion tops and parsley, chopped
  • 2 stalks celery, chopped
  • Worcestershire sauce
  • 3 cups long grain rice
  • Salt and Pepper to taste
  • 5 tbsp oil
  • Half cup cabbage shredded (optional)

Step-by-Step Instructions

  1. Season meat with salt and pepper. In heavy saucepan or black pot, brown meat in oil over medium-high heat until well browned on all sides, about 10-12 minutes.
  2. Add onions, garlic, bell pepper, and celery and sauté until onions are wilted and translucent, about 5-7 minutes (or you could saute separately and then combine together). Add the cabbage if using and sauté with the vegetables for another 3-4 minutes.
  3. Add water or broth, a few dashes of Worcestershire sauce, and Kitchen Bouquet and bring to a hard boil. Reduce heat to low and simmer approximately one hour until meat is tender. Remove excess oil from the surface. There should be about 6 cups of broth to cook the rice in - if not enough, add a little more water.
  4. Add the washed rice, parsley and onion tops (green onions); mix together well. Cover and cook over low heat until rice is done, about 20 to 30 minutes. Check occasionally and stir to prevent sticking.

Common Problems and Solutions

Q: Why is my jambalaya mushy or sticky?

A: Make sure you have the right ratio of liquid to rice - about 2 cups liquid to 1 cup rice. Don't lift the lid too often while the rice cooks, and once the rice is added, keep the heat low and steady.

Q: Can I use boneless pork?

A: You can, but bone-in ribs or chops add so much more flavor to the broth. If using boneless, consider adding extra broth or a ham bone for depth.

Q: Why does my meat get tough?

A: The meat needs a full hour of simmering before adding the rice. This breaks down the connective tissue and makes it tender. Don't rush this step.

Tips and Techniques

Don’t skip browning the meat well - those caramelized bits on the bottom of the pot add tremendous flavor. Use a heavy-bottomed pot or Dutch oven to prevent scorching when the rice cooks. The cabbage is optional but traditional - it adds a subtle sweetness that balances the savory pork.

Ingredient Substitutions

  • country style pork ribs: pork shoulder or pork neck bones
  • Kitchen Bouquet: browning sauce or a splash of soy sauce
  • beef broth: chicken broth or just water

Equipment Needed

  • Heavy-bottomed pot or Dutch oven (at least 5-quart capacity)
  • Large spoon for stirring
  • Knife and cutting board for prep

Historical Context

Jambalaya is one of Louisiana’s most iconic dishes, with roots in both French and Spanish cooking. This pork version reflects the thrifty, resourceful nature of Cajun cooking - using inexpensive cuts of pork and stretching the dish with rice and cabbage. It’s the kind of one-pot meal that fed families for generations.