Pork, Chicken and Andouille Jambalaya


Jambalaya has become the best known rice dish in America. The origin of this dish cannot be disputed. When the early Spanish settlers came to New Orleans, in the early 1700's, they brought with them the recipe for their famous paella. Since the ingredients for paella were not to be found in South Louisiana, their recipe was quickly adapted to the products at hand. Oysters and crawfish replaced clams and mussels in the recipe. Andouille took the place of ham and the new dish emerged from the paella pans of the Spanish. Since the main ingredient in the dish was rice, the dish was named "Jambon a la yaya," ham with rice. Yaya is the African word for rice and there is no argument that the "black hand in the pot" had a tremendous influence on our jambalaya. Today, the dish is made with many variations and with whatever is available. The most popular combination, however, is chicken, pork and andouille.


  • 1 pound cubed pork butt
  • 1 pound cubed chicken
  • 1 pound sliced andouille
  • 1/4 cup oil
  • 2 cups chopped onions
  • 2 cups chopped celery
  • 1 cup chopped bell pepper
  • 1/4 cup diced garlic
  • 7 cups chicken stock
  • 2 cups sliced mushrooms
  • 1 cup sliced green onions
  • 1/2 cup chopped parsley
  • salt and black pepper
  • dash of Louisiana Gold Pepper Sauce
  • 4 cups Uncle Ben's long grain rice

In a two gallon cast iron dutch oven, heat oil over medium-high heat. Sauté cubed pork until dark brown on all sides until some pieces are sticking to the bottom of the pot, approximately thirty minutes. This is very important as the brown color of jambalaya is derived from the color of the meat. Add cubed chicken and andouille and stir fry an additional ten to fifteen minutes, "long and low". Tilt the pot to one side and ladle out all oil, except for one large spoonful. Add onions, celery, bell pepper and garlic. Continue cooking until all vegetables are well caramelized, however, be very careful as vegetables will tend to scorch since the pot is so hot. Add chicken stock, bring to a rolling boil and reduce heat to simmer. Cook all ingredients in stock approximately fifteen minutes for flavors to develop. Add mushrooms, green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. I suggest that you slightly over-season since the rice tends to require a little extra seasoning. Add rice and bring to a rolling boil. Reduce heat to very low then cover and allow to cook thirty minutes, stirring once at 15 minutes. When cooked, stir and let steam ten minutes.

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