Recipe of the Week


Prep Time: 1½ Hours
Yields: 6 Servings

The original jambalaya of New Orleans was tomato based and flavored with a combination of sausages, ham and chicken. Often, the dish was "thrown together" at a moment’s notice when unexpected friends dropped by and a quick entrée was needed. In such a case, sometimes heavy-smoked sausage and tomatoes were the only ingredients needed for a great spur-of-the-moment meal.

6 thin-cut, bone-in pork chops
2 pounds smoked sausage, sliced
salt and cracked black pepper to taste
granulated garlic to taste
¼ cup vegetable oil
1 cup diced onions
1 cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
1 (8-ounce) can tomato sauce
1 cup petite diced tomatoes
4½ cups chicken stock
3 cups long grain rice
½ cup sliced green onions
¼ cup chopped parsley

Season pork chops to taste using salt, pepper and granulated garlic. In a 7-quart Dutch oven, heat oil over medium-high heat. Brown pork chops on both sides then remove and set aside. In the same Dutch oven with pan drippings, sauté onions, celery, bell peppers and minced garlic 3–5 minutes or until vegetables are wilted, stirring often. Mix in smoked sausage and cook 5 minutes, stirring occasionally. Blend in tomato sauce, diced tomatoes and chicken stock. Bring to a rolling boil then stir in rice. Return mixture to a rolling boil then reduce heat to low. Season to taste with salt, pepper and granulated garlic. Add green onions and parsley, stirring to incorporate. Carefully place pork chops on top of mixture and gently press into liquid. Cover and cook 45 minutes. Do not stir or remove lid. Remove from heat and allow to sit 15 minutes before serving.

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