By the way, we served this with Mama Martin’s White Beans. For those not in the South, white beans and jambalaya are always served together. Oh yeah, also just so you know, it’s pronounced JUMbalaya. Not JAMbalaya.
Recipe courtesy of Scrumptiously Sassy
2.5 lbs boneless pork shoulder (we used boneless pork ribs) cut into 1.5″ chunks
1 lb. smoked sausage, sliced
1/2 cup vegetable oil
1 bell pepper, diced
1 onion, diced
2 ribs celery, diced
3/4 cup green onion, diced
1/2 cup parsley, chopped
4 cups long grain rice
8 cups water (for rice)
3 tbsp Kitchen Bouquet
Seasoning (salt, red pepper, garlic powder, onion powder)
water (for meat)
In a 5-6 quart heavy bottom pot (cast iron is best), heat up vegetable oil. Season pork to taste and brown thoroughly. Add a little water if it starts to stick.
Once browned, remove to a bowl and add sausage to the pot to get brown. Once done, add vegetables and cook until tender. Add pork back and stir to combine. Add enough water to cover and simmer until almost all of the liquid has evaporated.
Add 8 cups water and season to taste, making sure it is a little on the salty side for the rice. Add the Kitchen Bouquet to darken the gravy. When the liquid starts to boil, add rice, parsley and onion tops. Keep stirring until most liquid is absorbed, then turn the fire to low and cover for 20 minutes. DO NOT OPEN!! This is crucial.
After 20 minutes, remove lid and stir to fluff. Put lid back on for 10 more minutes. Do not open!
After 10 more minutes, open lid, fluff and serve.