Cajun Jambalaya Recipe

Chef Patrick Mould shares a favorite recipe: pork and sausage jambalaya.

Cajun dishes, famous for their well-seasoned complexity, are byproducts of Acadiana, a melting pot of Louisiana’s foundational cultures. Jambalaya, a comfort food comprised of rice, meat and seafood (not unlike its Spanish sibling, paella), is traditionally prepared in bulk for family meals or celebrations.

True Cajun jambalaya forgoes a tomato base, which you might find in commercial restaurants, and is loaded with more meat than seafood. For a warm and delicious meal, try a bowl at the Jambalaya Shoppe in Baton Rouge or learn how to make your own below.

Chef Patrick Mould is an expert of Louisiana's Cajun and Creole Cuisine, and he's shared his knowledge through cookbooks, culinary classes and his show, "Cooking Up a Good Life." Here, he shares his recipe for one of the state's favorite one-pot meals: jambalaya. Watch the video above to help you out in the kitchen.

Ingredients for Cajun Jambalaya:

  • 1 pound pork, cubed
  • 1 teaspoon Cajun seasoning
  • 1 tablespoon vegetable oil
  • ½ pound smoked sausage, sliced
  • 1 cup onion, chopped
  • ½ cup green bell pepper, chopped
  • ½ cup celery, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon dark roux
  • ½ cup water
  • 2 cups rice
  • 3½ cup beef broth
  • 2 bay leaves
  • 1 teaspoon Louisiana-style hot sauce
  • ¼ cup green onions, chopped
  • 2 tablespoons parsley, minced

Method of Preparation:

  1. Season pork with Cajun seasoning.
  2. In a large sauce pot heat oil, stir in seasoned pork and cook over medium heat for 10 minutes, stirring occasionally. Add smoked sausage and cook for an additional 5 minutes.
  3. Stir in onion, bell pepper, celery, garlic and cook for 5 minutes. Stir in roux and water, cover pot and cook for 10 minutes, stirring occasionally.
  4. Stir in rice and cook for 1 minute; add beef broth, bay leaves and hot sauce. Bring to boil, cover pot and turn stove on low. Cook for 30 minutes, stirring every 10 minutes.
  5. Stir in green onions and parsley and serve.

Yields: 6 servings

Explore more recipes like this with Louisiana’s Culinary Trails. For more information, recipes and tips for your next trip to Louisiana, sign up to receive our eNewsletter.