John Besh's Pork & Sausage Jambalaya
This recipe is from none other than New Orleans celebrity chef John Besh who knows how to make his jambalaya! Pork sausage, pork roast and lots of great seasonings mixed up with rice makes this delicious meal.
- 1/2 pound bacon, diced
- 1 onion, diced
- 1/2 bell pepper, diced
- 1 stalk celery, diced
- 1 pound smoked pork sausage, sliced
- 3 cups uncooked converted Louisiana white rice
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper flakes
- 5 cups chicken broth
- 1 cup tomato sauce or canned chopped tomatoes
- 2 cups diced cooked pork (Chopped roast pork shoulder, which is cut into small chunks and browned in the bacon fat first)
- 3 green onions, chopped
- Salt, to taste
- Tabasco, to taste
Adapted from digitalnomad.nationalgeographic.com
In a large, heavy-bottomed pot, cook the bacon over medium-high heat until the fat is rendered, about 3 minutes. Add the onions and cook, stirring often, until browned. Add the bell pepper, celery, and sausage. Cook, stirring, for another 3 minutes, then add the rice, paprika, thyme, and red pepper flakes.
Increase the heat to high and add the chicken broth and tomato sauce, then the pork and green onions. Stir well and bring to a boil. Cover, reduce the heat to low, and simmer for 18 minutes. Remember, the pork and sausage are already cooked, you’re only making the rice at this point. Remove the post from the heat and it’s ready to serve! Season with salt and Tabasco.