This jambalaya is a fabulous one-pot meal with amazing flavor. Use spicy andouille sausage or a milder smoked sausage in this great-tasting dish.
- 8 ounces smoked sausage or andouille, sliced 1/4-inch thick
- 1 pound lean pork chunks, cut into 1-inch cubes
- 1 teaspoon Cajun seasoning
- 1/4 cup oil
- 1 1/2 cups chopped onion
- 1/4 cup chopped bell pepper
- 1/4 cup chopped celery
- 1 cup low sodium chicken broth or stock
- 1 cup water or more low sodium broth or stock
- 1/4 cup butter
- 1/2 to 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cayenne pepper (if using spicy sausage, add cayenne to taste)
- 1 cup uncooked long-grain white rice
- 1 (15 to 16 ounce) can black-eyed peas, drained
- 1/4 cup chopped parsley
- 1/4 cup sliced green onion tops
In a heavy 4-quart kettle or Dutch oven, brown the sausage and pork in hot oil. Season with the Cajun seasoning.
Add onion, bell pepper, and celery. Cover and cook over medium heat 20 to 30 minutes, or until pork is nearly done. Skim off excess fat.
Add water, chicken broth, butter, salt, to taste, and the black pepper and cayenne. Bring mixture to a boil.
Add rice and black-eyed peas, stirring to blend.
Cover and cook 20 to 30 minutes or until the rice is tender. If you use brown rice, allow 10 to 15 minutes cooking time.
Add the parsley and sliced onion tops the last 5 minutes.