Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot with tight-fitting lid (5-7 quart)
• •Wooden spoon
• •Large mixing bowl

Instructions

1. 1

   Season the pork

   Toss the pork cubes with one tablespoon of Cajun seasoning, the salt, and black pepper in a large bowl. Work the spices into every piece with your hands. This is layer one. The meat carries flavor deep into the dish, so don't skip this step or rush it. Let the pork sit at room temperature while you prep everything else, at least fifteen minutes.

   Cold meat hitting a hot pan drops the temperature and steams instead of searing. Room temperature pork browns better.
2. 2

   Brown the andouille

   Heat one tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Add the andouille slices in a single layer. Let them sizzle undisturbed for two to three minutes until the edges turn dark and the fat renders out. Flip and brown the other side. That rendered fat is pure flavor. Transfer the sausage to a plate but leave every drop of that goodness in the pot.

3. 3

   Sear the pork

   Add another tablespoon of oil to the pot. Working in batches so you don't crowd the pan, brown the seasoned pork on all sides. You want deep golden color, not gray steamed meat. This takes about four minutes per batch. The fond building on the bottom of your pot is money in the flavor bank. Set the browned pork aside with the andouille.

   If the bottom of your pot looks like it's burning, reduce the heat slightly. If nothing is sticking at all, your pot isn't hot enough. You want a dark brown layer, not black.
4. 4

   Build the holy trinity

   Add the remaining tablespoon of oil to the pot. Drop in the onion, celery, and bell pepper. This is the holy trinity, the backbone of Louisiana cooking. Cook over medium heat, stirring often, until the onions turn translucent and sweet, about eight minutes. The vegetables will pick up all that beautiful fond from the bottom of the pot. Scrape and stir. That's flavor you're building.

5. 5

   Add aromatics and spices

   Push the vegetables to the edges and add the garlic, white parts of the green onions, bay leaves, thyme, cayenne, and the remaining tablespoon of Cajun seasoning to the center. Let the garlic and spices bloom in the heat for about one minute, stirring constantly. You'll know it's ready when the kitchen smells like Louisiana. That's the bayou way: season at every step.

6. 6

   Toast the rice

   Add the rice to the pot and stir to coat every grain with the seasoned fat and vegetables. Toast for two minutes, stirring constantly. The rice should look slightly translucent at the edges. This step keeps your grains separate and firm instead of mushy. Rice that goes straight into liquid without toasting turns to paste.

7. 7

   Add stock and meats

   Pour in the chicken stock and scrape up any remaining bits from the bottom. The liquid should be about an inch above the rice. Nestle the browned pork and andouille into the rice, pushing them down so they're mostly submerged. Bring everything to a boil, then immediately reduce heat to the lowest setting.

   Homemade stock makes a difference you can taste. If using store-bought, choose low-sodium so you can control the salt. Taste before adding more.
8. 8

   Cover and cook

   Cover the pot with a tight-fitting lid. Do not lift it. Do not stir. Let the jambalaya cook undisturbed for twenty-five to thirty minutes. The rice needs to absorb the liquid in peace. Stirring releases starch and makes the whole thing gummy. Trust the process.

9. 9

   Check and rest

   After twenty-five minutes, lift the lid and check. The rice should be tender and the liquid absorbed. If there's still liquid pooling, cover and cook another five minutes. If the rice is tender but slightly wet, remove from heat and let it sit covered for ten minutes. The residual heat finishes the job.

10. 10

    Finish and serve

    Remove the bay leaves. Add the butter and half the green onion tops, folding gently with a fork to fluff the rice without mashing it. Taste. Adjust salt and cayenne. Spoon generous portions into bowls, scatter the remaining green onions and parsley on top, and set the hot sauce on the table. When the last bite is as good as the first, you've done it right.

Chef Tips

• •Pork shoulder has the fat content you need for jambalaya. Lean cuts like loin dry out during the long cook. Look for good marbling when you're at the butcher.
• •Real andouille from Louisiana makes a difference. If you can't find it, a good quality smoked sausage with some cayenne mixed in will work, but it won't be quite the same.
• •Jambalaya is better the second day after the flavors have had time to get acquainted. Reheat gently with a splash of stock to loosen things up.
• •Start with less cayenne if you're feeding folks who aren't used to heat. You can always pass hot sauce at the table. That's the polite Louisiana way.

Advance Preparation

• •The pork can be seasoned and refrigerated overnight. Bring to room temperature for thirty minutes before browning.
• •Completed jambalaya keeps refrigerated for four days and actually improves overnight as flavors meld.
• •Freeze portions for up to three months. Thaw overnight in the refrigerator and reheat with a splash of stock.

Frequently Asked Questions

Nutrition Information

1 serving (about 310g)