Pork And Andouille Jambalaya Recipes

CAJUN PORK JAMBALAYA

Steps:

• Preheat the oven to 400ºF.
• In a large, heavy cast-iron pot with a heavy lid over medium-high heat, fry the bacon until crispy. Remove the bacon, chop into pieces and save for later.
• Add the onions, celery, and bell pepper to the bacon drippings. Cook until translucent and add the garlic. Cook for another 2 minutes and then remove the vegetables to a platter.
• In the same pot, add the sausages, tasso, and ham. Continue to sauté until the meats turn brown, about 5 to 10 minutes. Deglaze the pot by pouring in the beer and scraping the bits from the bottom of the pot while stirring.
• Add the bacon pieces, all of the browned vegetables, parsley, and green onions. Add the cayenne and a couple of shakes of hot sauce along with salt and black pepper to taste.
• Add the rice to the pot and stir until evenly distributed. Add the stock and stir again.
• Here is the important point of jambalaya cooking - cover the pot and place in the hot oven for 1 hour. Open a cold beer and forget about it. Do not stir or even raise the lid on the pot for the first hour. In that hour, all the flavors are coming together, and the rice is gently cooking.
• At the end of 1 hour, take a peek, but do not stir (or it will become sticky and starchy). Make sure most of the stock has been absorbed and take a taste to see if the rice is cooked to at least al dente. If so, turn off the oven, cover the pot and let it continue cooking in the carryover heat of the oven for another 20 minutes.
• When your guests are seated, remove the pot from the oven and place in the middle of the table. Uncover and dig in. Oh, and be sure to have lots of French bread and ice-cold beer.

PORK AND ANDOUILLE JAMBALAYA

Steps:

• 1. Cut or slice bacon into small strips, approximately 1/2 inch wide. Heat 1 tablespoon of the vegetable oil in a large skillet, add bacon and cook until brown and the fat is rendered. Remove bacon with a slotted spoon to paper-towel lined bowl and set aside.
• 2. Place the chopped onion, bell pepper and celery in the bacon drippings. Cook until slightly softened, about 5 minutes. Using a garlic press, crush garlic over the pan and cook for an additional minute or so; remove from heat and set aside.
• 3. Chop the cooked fresh pork and ham into bite size chunks; set aside. Slice the andouille sausage into 1/2 inch slices. Heat the remaining 1 tablespoon vegetable oil in another skillet over medium high heat and brown the sausage, turning often. Remove from heat and set aside.
• 4. At this point, turn on the oven and preheat to 350 degrees. Place the rice in a collander and rinse in cold water until water runs clear. (If using white rice, this process takes longer.)
• 5. Place the drained rice in a large, heavy Dutch oven with a tight fitting lid. Add the rendered bacon, chopped pork and ham, browned sausage, cooked onion mixture, sliced green onions and chicken broth. Stir to combine.
• 6. Add the tomatoes, green chilies, parsley, worcestershire, powdered thyme and bay leaves. Stir again, taste broth and add salt and pepper to your preference. If you want extra heat, you could add red pepper flakes and/or several shots of Tabasco sauce at this point making sure to stir and combine thoroughly.
• 7. Cover Dutch oven, place in preheated oven and cook for 1 1/2 hours (if using white rice, reduce cooking time to 1 hour).Take out of the oven, remove the lid and stir gently with a fork. If the Jambalaya is too moist, leave the lid off, reduce oven temperature to 225 degrees and cook for an additional 15 - 30 minutes, keeping an eye on it so it does not "dry out" too much.
• 8. Take out the bay leaves, cover and allow to sit for about 10 more minutes. ENJOY!

WEEKNIGHT CHICKEN AND ANDOUILLE JAMBALAYA

Steps:

• Heat the oven to 350 degrees F.
• Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook until the meat starts to brown and the fat renders, 3 minutes. Transfer the sausage to a plate. Add the chicken and sprinkle the Creole seasoning over the chicken. Cook until the chicken is just beginning to color, 3 minutes. Transfer the chicken to the plate with the sausage.
• Reduce the heat to medium and then add the onion, celery, and poblano pepper to the residual oil in the skillet. Cook, stirring occasionally, until the vegetables start to color, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato puree and stock and bring to a boil. Return the chicken and sausage to the skillet. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender and the juices run clear when the chicken is pierced with the tip of a knife, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Taste and adjust the seasoning with salt and pepper. Serve immediately.
• Combine all ingredients in a small airtight container or mason jar. Shake to combine. Store in a cool, dry place for up to 3 months.