Pork and Chicken Jambalaya Tutorial

This was my first time to ever make jambalaya. Down here in Louisiana, it's a common dish but I just never got around to learning a recipe for one. I searched my cookbooks and found several that sounded good so I pulled ingredients from a bunch of recipes and created my own concoction. It's a lot of ingredients but it's fabulous.

Pork and Chicken Jambalaya 


1.5 lbs pork tenderloin, cubed
1.5 lbs chicken thigh meat, cubed
1/2 tsp cayenne
1 tsp garlic powder
1 tsp onion powder
2 tsp pepper
1 cup chopped onion
1 cup chopped celery
2 cups bell pepper (any combination of colors)
2 tsp oil
2 tsp butter
1 tsp Kitchen Bouquet
3 cloves garlic, chopped
1 can diced tomatoes
1 tsp dried oregano
1 tsp dried thyme
2 tsp tomato paste
5 cups chicken stock
2 bay leaves
3 cups long-grain white rice, uncooked
2 tsp salt
Juice of a lemon

Step 1

In a bowl, combine the pork and chicken, cayenne, garlic powder, onion powder, and pepper, cover and refrigerate for several hours or overnight. 

Step 2

In a large stock pot, heat the 2 tbs oil, add the meat and brown, remove meat and set aside.

Step 3

To the pot, add the butter, kitchen bouquet, and veggies, cook 8-10 minutes.

Step 4

Add the garlic, diced tomatoes, tomato paste, and stock- bring to a boil.

Step 5

Add the oregano, thyme, bay leaves, rice, and salt. Cover and simmer on low for 20 minutes. Squeeze a lemon over the jambalaya and stir to fluff the rice. Serve.


TooeleMom said…
I generally love your blog. But, not this time. I was raised in Gonzales, LA. The jambalaya capital of the world. Jambalaya is not wet. It is dry, and, I've never seen anyone squeeze lemon over it. Last but not least, traditionally, it doesn't have tomatoes in it & the veggies have a much smaller dice. Sorry, but a fail in my book. I just made chicken and sausage jambalaya the other day and mine looks NOTHING like that. And it had quite a few of the same ingredients. Better luck next time.
If you going to talk "traditional" jambalaya, you should know that there are traditionally TWO types of Jambalaya: Creole and Cajun. Creole is also known as "red Jambalaya" and contains tomatoes. Cajun Jambalaya does not contain tomatoes and is characteristic of South Louisiana/ New Orleans area.

Also, this is my blog and my take on recipes. I've had my share of Jambalaya and hated all of them. Maybe that's why I never attempted to make it until now because I've never liked the flavor or texture of it. This recipe however has great depth of flavor, the lemon juice adds a great acidic background and freshness, and this is the only Jambalaya recipe I've ever wanted a second bowl of.

I appreciate your loyalty to your regions traditional recipe though as I know when I see "Gumbo" recipes on TV that have tomatoes floating in it, I get irritated. But, you obviously have a recipe for Jambalaya that works for you...this one works for me. =)
robynquick said…
This looks wonderful. I have never made Jambalaya but this recipe makes me want to. Thanks for all your recipes. Happy Easter!
robynquick said…
This looks wonderful. I have never made Jambalaya but this recipe makes me want to. Thanks for all your recipes. Happy Easter!
robynquick said…
This looks wonderful. I have never made Jambalaya but this recipe makes me want to. Thanks for all your recipes. Happy Easter!
Ashley L said…
I've never made Jambalaya from scratch before (I use the box mix). It looks like what I make. I've only had with tomatoes in it. Tooelemom comment was kinda rude. Not every recipe is the same and people like to add their own twist. I will try this soon.
Lizzie said…
Dear Tooelemom....I was born and raised in
Louisiana and this us exactly how my jamabalya looks. As a matter of fact this is what my mother's jambalaya looked like too! Her last name was Vidrine - can't get more Cajun than that, cher.

If your intent was to look smarter than the rest of us then "better luck next time!".
AandP said…
I made this tonight and took the lazy man's way out...I put it in my crockpot! LOL I put everything in except the rice (meat raw), cooked it until I came home in the evening. About 30 minutes before we were to eat, I added in 1.5 cups of rice (3 seemed like way too much for only 5 cups of liquid) and it was delish. I did add some extra spice (since my hubby likes it that way) and though it had a bit too much kick the the kids we really enjoyed it. Thanks for the recipe!
AandP said…
Oh, my chicken and pork cubes were not only raw but frozen. Super lazy man's way! :-) Still came out great!

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