Cajun Pork Jambalaya
courtesy of Kevin Lacassin
www.NolaFoodie.com
Feeds 4 to 6
INGREDIENTS
- 3 pound Boston Butt PORK, cooked then chopped into bite sized pieces (instructions below)
- 3 cups long-grain white RICE
- 4 ½ cups Chicken or Pork STOCK (homemade or one 32 oz. box)
- 2 tablespoons OLIVE OIL
- 2 white ONIONS, chopped (approx. 4 cups)
- 6 cloves GARLIC, minced (approx. 3 tablespoons)
- 1 teaspoon Kosher SALT
- 1 teaspoon BLACK PEPPER
- 1 teaspoon CAYENNE PEPPER
- 1 teaspoon GARLIC POWDER
- 1 teaspoon THYME, dried
- 1 teaspoon BASIL, dried
- 5 quart (or larger) Cast Iron Dutch Oven
COOK THE PORK
1. Peel and smash several cloves of garlic and insert it into any folds in the meat so that it cooks “inside”
of the pork. Season the outside with black pepper, cayenne, garlic powder and
onion powder.
2. Place in a shallow baking dish or roasting pan and cook in the oven at 250 degrees for about three hours (1 hour
per pound of meat), or until internal temperature reaches nearly 170. When done,
remove from oven and let it rest for ten minutes before cutting it up into cubes. Reserve
the pork in the juice for later.
MAKE THE JAMBALAYA
1. In a cast iron Dutch oven, heat 2 tbsp. of olive oil, then add cooked pork to sear the outsides.
2. After five minutes, remove pork and add the chopped white onion and cook for several more minutes on high heat, stirring
constantly. Cook onions until soft and translucent, for about 10 minutes, then
add chopped garlic and continue to stir for five minutes.
3. Add pork and when it is heated thoroughly, add the rice and stir to get the rice evenly coated with pork fat and
onions.
4. After a couple minutes, add the stock and bring to a boil. Lower the
temperature to a simmer, cover and LEAVE it to cook for 20 minutes.
5. Uncover and check to make sure rice is cooked. Cook longer if needed. Add chopped green onions and fold all ingredients together. Remove from heat and let sit for five minutes before serving.
