Sunday, October 6, 2013

Chorizo and Pork Jambalaya Recipe

Chorizo and Pork Jambalaya
This was my first experience eating or cooking jambalaya, and it was a happy experience. When I see pictures of jambalaya, I see mush with various ingredients thrown it. After eating jambalaya, I realized it is mush, but a really delicious one. I will be making it again for sure.

The recipe that I adopted used chicken and andouille sausage, I substituted pork and chorizo since thats what I had in my freezer. It worked well. 

The recipe below has a long list of ingredients. I prefer recipes with less ingredients so I skipped quite a few ingredients, such as creole seasoning, celery, bay leaves, thyme, parsley and green onions. I substituted canned tomato with tomato puree, and added harissa instead of the herbs and spices. It turned out well but it was probably less authentic.

2 tablespoons olive oil
Emeril’s creole seasoning (see below)
½ kg pork, diced into inch cubes
400 grams chorizo sausages, sliced
2 cups chopped onion (1 large)
1 cup chopped celery
1 cup chopped red bell pepper
2 tablespoons minced garlic
3 bay leaves
¼ teaspoon cayenne pepper
1½ tablespoons dried thyme
1 (14oz) can diced tomatoes, partially drained
6 cups water
2 cups bismati rice 
Salt & pepper
1 cup chopped green onions
½ cup chopped parsley

Emeril’s Creole seasoning mixture:
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon of each:  black pepper, onion powder, cayenne pepper, oregano, dried thyme

1.      In a dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
2.      Season pork with Emeril Creole seasoning and sauté until cooked through.  Remove and set aside, reserving the rendered fat in the dutch oven.
3.      Add sausage and cook for a few minutes.  Remove and set aside, reserving the rendered fat.
4.      Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook for about 5-10 minutes, or until the vegetables have softened.
5.      Add the can of diced tomatoes and water.  Season with salt and pepper.  Simmer covered for about 20 minutes.
6.      Add uncooked rice and return to a boil.  Reduce heat to low and cook, covered, for another 10-15 minutes.  Most of the liquid should be evaporated and cooked into the rice at this point. 
7.      Add in the sausage, pork, another sprinkle of Emeril Creole Seasoning, green onions, and parsley.  Cover, and cook for another 5-10 minutes. 
8.      Let sit cool down (rest!) for 10 minutes before serving. 

Chorizo and Pork Jambalaya


  1. Delicious looking! Thanks for sharing it with the SRC.

  2. That looks like one amazingly flavorful dish.

  3. Wow - you're right, what a list of ingredients, but the finished product looks delicious!

  4. Delish- great SRC pick!

  5. Your jambalaya looks wonderful. This month I cooked from your blog and we really enjoyed your Fijian Ceviche, thanks for a great recipe.


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