Jambalaya — the tried-and-true one-pot classic that brings community together.

Advice from the experts to build your best pot

Smoked sausage is essential to start any good jambalaya. Use Manda smoked pork sausage as the pinnacle of rich flavor for the best-tasting jambalaya.

From there, jambalaya is all about the mix of flavors. Every jambalaya is different, according to the preferences of the cook. We find the best way to bring out the most flavor is to keep it simple and cook it right. Don’t overload your jambalaya with so many flavors that one will overpower the rest. Take your time, don’t rush, and cook it right! That’s how you get your flavor!

  • the meat

    Chicken vs. Pork

    the meat

    Chicken vs. Pork

    Chicken

    • Use boneless, skinless thigh meat for the best flavor and easy handling.
    • Use whole bone-in or deboned chickens for the most traditional take.
    • Avoid lean breast meat that will dry out while cooking.

    Pork

    • Use Boston butt for the best flavor and most tender pork. For smaller portions, use country style ribs–the name for sliced Boston butt.
    • Lean pork temple meat is a popular option, but it doesn’t render as much flavor or tenderness.
    • Avoid any fresh ham or loin cuts as the lean meat will dry out while cooking.

  • the rice

    Grains that matter

    the rice

    Grains that matter

    Your choice of rice can have great effects on the texture of your finished pot of jambalaya.

    • Long grain rice gives jambalaya the best texture, as the grains come out very fluffy and do not stick much after cooking.
    • Converted or parboiled rice has been steamed before being husked.  After cooking, grains are firmer and less sticky than long grain rice.  Many cooks use converted rice in their jambalaya because the grains will not stick together, and they feel it’s more forgiving when cooking. However, the firm texture of converted rice will give the jambalaya a different taste than the soft texture of long grain rice.  Water ratios may need to be adjusted if using converted rice.
    • Medium and short grain rice cooks up stickier and less fluffy than long grain rice and should be avoided in jambalaya.

  • the vegetables

    Know the Trinity

    the vegetables

    Know the Trinity

    The classic Cajun trinity of white onions, bell peppers, and celery is essential to cooking any jambalaya.

    • Chop and brown the trinity for a necessary color and flavor in your jambalaya profile.
    • Fresh garlic, parsley, and green onions also add great flavor to the pot when added later on in the cooking process.
    • Use a garlic press to get perfectly minced garlic with little work from you.

  • the seasoning

    A dash of flavor

    the seasoning

    A dash of flavor

    The flexibility of seasoning allows for the flair of each cook to shine through, and some opt for seasoning blends or “a little of this and a little of that.” Whichever way you do it, you want your seasoning to enhance the flavor of the meat and vegetables, not overshadow them.

    We wholeheartedly believe a jambalaya needs nothing more than salt, granulated garlic, granulated onion, black pepper, and maybe red pepper. That’s it!

    • Make sure to season meat, vegetables, and water – and taste the water before you add the rice.
    • To taste: Scoop a little out with a small cup and let it cool. It should be a little over seasoned at this point.
    • Too salty or spicy? Before adding rice, take some water out and replace with an equal amount of plain water. You’ll lose flavor from the cooking process too, so only do this if necessary.

  • the liquid

    Bring it to life

    the liquid

    Bring it to life

    Water is necessary to bring the rice to life and meld the flavors of the jambalaya.

    • For more depth and richness, water may be replaced with chicken stock or combined with chicken bouillon cubes, which is basically dry chicken stock in a cube. We never make a jambalaya without it – just add the cubes to the water in your pot.
    • Alternatively, chicken base offers the same flavors as stock but in a paste. Use this in place of stock or cubes.
    • When cooking a jambalaya, browning sausage, meat and vegetables adds color via the oil and water left in your pot and on the ingredients. This color signifies flavors have developed through a slow, careful cooking process.
    • Lighter colored jambalayas mean the flavors are not developed as much as they should be. Many cooks aim for the color of a brown paper bag.
    • If you like a darker colored jambalaya, add a browning agent such as Kitchen Bouquet. Though this ingredient is widely debated, we say if you like it, add it!

  • the gear

    Tools you Need

    the gear

    Tools you Need

    Just like with your ingredients, the equipment you choose is only dictates by preference and serving size.

    • Pots sizes range from stovetop to 30 gallons, but don’t base this off the number on an antique pot. If you’re unsure, use gallons jugs of water to measure the size.
    • We recommend heavy, black cast iron pots for the best jambalaya.
    • Use a welding blanket under your burner to prevent the ground from scorching.
    • Monitor the heat on your pot closely so the bottom does not burn.
    • For large pots, stir with a long-handled stainless steel or wooden paddle. Stand it straight up in your pot or place in a holder when not in use – never lay it across the top of the pot or on the ground!
    • Various other tools may make the process a lot smoother, including metal skimmers, pot hooks, large bowls to temporarily hold the cooked meat and sausage, measuring cups, the propane set-up, and a pot lid, of course.
    • Don’t forget other useful kitchen tools like your chef’s knife and cutting board.

Recipes:
Let’s Get Cooking!

Pick Your Serving Size

Ingredients

  • 1 pound Manda Sausage
  • 2 pounds pork or chicken
  • 3 cups rice
  • 2 onions
  • 1/2 bell pepper
  • 1 celery stalk
  • 4 bouillon cubes
  • 4 garlic cloves (minced)
  • 6 cups water
  • 2 hours cooking time
  • 5 pounds Manda Sausage
  • 10-15 pounds pork or chicken
  • 5 pounds rice
  • 5 pounds onion
  • 4 bell peppers
  • 3 celery stalks
  • 4 bouillon cubes
  • 4 garlic cloves (minced)
  • 1 gallon water
  • 3 hours cooking time
  • 10 pounds Manda Sausage
  • 15-20 pounds pork or chicken
  • 10 pounds rice
  • 10 pounds onion
  • 6 bell peppers
  • 4 celery stalks
  • 4 bouillon cubes
  • 4 garlic cloves (minced)
  • 2 gallons water (or 12 pounds rice and 2.5 gallons water)
  • 4 hours cooking time
  • 15 pounds Manda Sausage
  • 25-30 pounds pork or chicken
  • 15 pounds rice
  • 15 pounds onion
  • 6 bell peppers
  • 5 celery stalks
  • 4 bouillon cubes
  • 4 garlic cloves (minced)
  • 3 gallons water (or 17 pounds rice and 3.5 gallons water)
  • 4 hours cooking time
  • 25 pounds Manda Sausage
  • 30-35 pounds pork or chicken
  • 25 pounds rice
  • 20 pounds onion
  • 8 bell peppers
  • 6 celery stalks
  • 4 bouillon cubes
  • 4 garlic cloves (minced)
  • 5 gallons water
  • 4 hours cooking time
  • 35 pounds Manda Sausage
  • 50 pounds pork or chicken
  • 35 pounds rice
  • 30 pounds onion
  • 12 bell peppers
  • 10 celery stalks
  • 4 bouillon cubes
  • 4 garlic cloves (minced)
  • 7 gallons water (or 40 pounds rice and 8 gallons water)
  • 5 hours cooking time

Cooking Instructions

  1. 1

    Slice the sausage into bite-sized pieces. Cut the pork into bite-sized pieces. Chop the onions, bell peppers, and the celery.
  2. 2

    Cook the sausage over medium-high heat until it browns (meaning it turns a nice brown or black color). Be sure to stir the pot every couple of minutes to prevent the sausage at the bottom of the pot from burning. Do not cover the pot while the sausage is browning, you do not want to steam the sausage. Once browned, remove the sausage from the pot and set aside.

    + Flavor Tip
    You should not have too much oil left in the bottom of the pot. As the sausage cooks, the oil will brown onto the sausage. If the sausage does not cook long enough or at a high enough heat, the oil will not brown onto the sausage and you may end up with extra oil at the bottom of the pot. If you feel that there’s too much oil left in the pot, remove some, but remember to always keep a little in there to help the meat brown in the next step.
  3. 3

    Add your pork or chicken to the pot and season it. Cover the pot, leaving a small gap open so steam/water can escape. As it cooks, water will pull out from the meat and will give you a lot of excess water in the pot. If using pork, cook the pork until all the water is gone. If your heat stays high, the water will cook down and form a gravy around the meat. There will be no more water in the pot. Once this happens, the pork is ready. Pull out the meat and set it aside.

    If using chicken, you may cook the chicken until all the water is gone just like the pork, however the chicken will more than likely shred. If you don’t want the chicken to shred, remove the chicken from the pot before all the water is gone, but save the water and use it in place of the water in the recipe.
  4. 4

    Add the onions, bell pepper, and celery to the pot. Season the vegetables. Cook over medium heat until the vegetables brown, stirring frequently, but don’t stop there…

    After the vegetables brown, they will caramelize, turning a caramel (dark brown) color. You will eventually reach a point where they do not cook anymore and remain the same color and texture; this is when you know they are caramelized. Be sure to stir frequently or the vegetables will burn.
  5. 5

    Put the sausage and meat back into the pot with the caramelized vegetables; then add the water, bouillon cubes, and garlic. The pot will now contain the browned sausage, browned meat, caramelized vegetables, bouillon cubes, garlic, and the right amount of water.
  6. 6

    Bring the mixture to a boil over high heat. Once it comes to a boil, either reduce to low heat and cover the pot or turn off the heat and cover the pot. Let it sit for 15 minutes. There is no need to boil it for long since the meat is already tender from browning. The water will stay hot with the lid on. Excess boiling will cause some water to evaporate, which can lead to not enough water for the rice.

    Now it’s time to get the seasoning right! You must taste the water to determine the right amount of seasoning. Pull a little water out with a spoon or a cup, let it cool, and taste it. The water should taste slightly over-seasoned. (The rice will take away the slightly over-seasoned taste.) If the water needs more seasoning, add it, stir the pot well and taste it again until it tastes right.
  7. 7

    After the mixture sits for 15 minutes and the seasoning is right, bring it back to a boil over high heat. Once the water comes to a boil, add the rice.

    Keep the heat high and stir constantly until the rice starts to soak up the water, which will be about 1 minute for a stovetop pot. Then cover with the lid and cook on low heat for 30 minutes.
  8. 8

    Once the rice is cooked, turn off the heat and stir the pot; then put the cover with the lid and let the jambalaya sit for 10 minutes so the rice can get as tender as possible. You now have a pot of jambalaya ready to eat. Invite Some Friends and Enjoy!
  1. 1

    Slice the sausage into bite-sized pieces. Cut the pork into bite-sized pieces. Chop the onions, bell peppers, and the celery.
  2. 2

    Cook the sausage over medium-high heat until it browns (meaning it turns a nice brown or black color). Be sure to stir the pot every couple of minutes to prevent the sausage at the bottom of the pot from burning. Do not cover the pot while the sausage is browning, you do not want to steam the sausage. Once browned, remove the sausage from the pot and set aside.

    + Flavor Tip
    You should not have too much oil left in the bottom of the pot. As the sausage cooks, the oil will brown onto the sausage. If the sausage does not cook long enough or at a high enough heat, the oil will not brown onto the sausage and you may end up with extra oil at the bottom of the pot. If you feel that there’s too much oil left in the pot, remove some, but remember to always keep a little in there to help the meat brown in the next step.
  3. 3

    Add your pork or chicken to the pot and season it. Cover the pot, leaving a small gap open so steam/water can escape. As it cooks, water will pull out from the meat and will give you a lot of excess water in the pot. If using pork, cook the pork until all the water is gone. If your heat stays high, the water will cook down and form a gravy around the meat. There will be no more water in the pot. Once this happens, the pork is ready. Pull out the meat and set it aside.

    If using chicken, you may cook the chicken until all the water is gone just like the pork, however the chicken will more than likely shred. If you don’t want the chicken to shred, remove the chicken from the pot before all the water is gone, but save the water and use it in place of the water in the recipe.
  4. 4

    Add the onions, bell pepper, and celery to the pot. Season the vegetables. Cook over medium heat until the vegetables brown, stirring frequently, but don’t stop there…

    After the vegetables brown, they will caramelize, turning a caramel (dark brown) color. You will eventually reach a point where they do not cook anymore and remain the same color and texture; this is when you know they are caramelized. Be sure to stir frequently or the vegetables will burn.
  5. 5

    Put the sausage and meat back into the pot with the caramelized vegetables; then add the water, bouillon cubes, and garlic. The pot will now contain the browned sausage, browned meat, caramelized vegetables, bouillon cubes, garlic, and the right amount of water.
  6. 6

    Bring the mixture to a boil over high heat. Once it comes to a boil, either reduce to low heat and cover the pot or turn off the heat and cover the pot. Let it sit for 15 minutes. There is no need to boil it for long since the meat is already tender from browning. The water will stay hot with the lid on. Excess boiling will cause some water to evaporate, which can lead to not enough water for the rice.

    Now it’s time to get the seasoning right! You must taste the water to determine the right amount of seasoning. Pull a little water out with a spoon or a cup, let it cool, and taste it. The water should taste slightly over-seasoned. (The rice will take away the slightly over-seasoned taste.) If the water needs more seasoning, add it, stir the pot well and taste it again until it tastes right.
  7. 7

    After the mixture sits for 15 minutes and the seasoning is right, bring it back to a boil over high heat. Once the water comes to a boil, add the rice.

    Keep the heat high and stir constantly until the rice starts to soak up the water, approximately 10 minutes. Then cover with the lid and cook on low heat.

    After cooking over low heat for 15 minutes, remove the lid and stir the entire pot one time (known as "rolling the rice"). Or, remove the top and run the paddle down the side of the pot and back up (repeat until you go around the whole pot) so that excess water will make its way down to the bottom of the pot. Cover and cook for an additional 15 minutes on low heat. (30 minutes cooking time total)

    + Flavor Tip
    Either option for stirring the rice works well; although some cooks swear by one method over the other.
  8. 8

    After the rice is cooked, turn the heat off, remove the top, stir the pot, put the top back on, and let the jambalaya sit for 10 minutes so the rice can get as tender as possible. You now have a pot of jambalaya ready to eat. Invite Some Friends and Enjoy!
  1. 1

    Slice the sausage into bite-sized pieces. Cut the pork into bite-sized pieces. Chop the onions, bell peppers, and the celery.
  2. 2

    Cook the sausage over medium-high heat until it browns (meaning it turns a nice brown or black color). Be sure to stir the pot every couple of minutes to prevent the sausage at the bottom of the pot from burning. Do not cover the pot while the sausage is browning, you do not want to steam the sausage. Once browned, remove the sausage from the pot and set aside.

    + Flavor Tip
    You should not have too much oil left in the bottom of the pot. As the sausage cooks, the oil will brown onto the sausage. If the sausage does not cook long enough or at a high enough heat, the oil will not brown onto the sausage and you may end up with extra oil at the bottom of the pot. If you feel that there’s too much oil left in the pot, remove some, but remember to always keep a little in there to help the meat brown in the next step.
  3. 3

    Add your pork or chicken to the pot and season it. Cover the pot, leaving a small gap open so steam/water can escape. As it cooks, water will pull out from the meat and will give you a lot of excess water in the pot. If using pork, cook the pork until all the water is gone. If your heat stays high, the water will cook down and form a gravy around the meat. There will be no more water in the pot. Once this happens, the pork is ready. Pull out the meat and set it aside.

    If using chicken, you may cook the chicken until all the water is gone just like the pork, however the chicken will more than likely shred. If you don’t want the chicken to shred, remove the chicken from the pot before all the water is gone, but save the water and use it in place of the water in the recipe.
  4. 4

    Add the onions, bell pepper, and celery to the pot. Season the vegetables. Cook over medium heat until the vegetables brown, stirring frequently, but don’t stop there…

    After the vegetables brown, they will caramelize, turning a caramel (dark brown) color. You will eventually reach a point where they do not cook anymore and remain the same color and texture; this is when you know they are caramelized. Be sure to stir frequently or the vegetables will burn.
  5. 5

    Put the sausage and meat back into the pot with the caramelized vegetables; then add the water, bouillon cubes, and garlic. The pot will now contain the browned sausage, browned meat, caramelized vegetables, bouillon cubes, garlic, and the right amount of water.
  6. 6

    Bring the mixture to a boil over high heat. Once it comes to a boil, either reduce to low heat and cover the pot or turn off the heat and cover the pot. Let it sit for 15 minutes. There is no need to boil it for long since the meat is already tender from browning. The water will stay hot with the lid on. Excess boiling will cause some water to evaporate, which can lead to not enough water for the rice.

    Now it’s time to get the seasoning right! You must taste the water to determine the right amount of seasoning. Pull a little water out with a spoon or a cup, let it cool, and taste it. The water should taste slightly over-seasoned. (The rice will take away the slightly over-seasoned taste.) If the water needs more seasoning, add it, stir the pot well and taste it again until it tastes right.
  7. 7

    After the mixture sits for 15 minutes and the seasoning is right, bring it back to a boil over high heat. Once the water comes to a boil, add the rice.

    Keep the heat high and stir constantly until the rice starts to soak up the water, approximately 10 minutes. Then cover with the lid and cook on low heat.

    After cooking over low heat for 15 minutes, remove the lid and stir the entire pot one time (known as "rolling the rice"). Or, remove the top and run the paddle down the side of the pot and back up (repeat until you go around the whole pot) so that excess water will make its way down to the bottom of the pot. Cover and cook for an additional 15 minutes on low heat. (30 minutes cooking time total)

    + Flavor Tip
    Either option for stirring the rice works well; although some cooks swear by one method over the other.
  8. 8

    After the rice is cooked, turn the heat off, remove the top, stir the pot, put the top back on, and let the jambalaya sit for 10 minutes so the rice can get as tender as possible. You now have a pot of jambalaya ready to eat. Invite Some Friends and Enjoy!
  1. 1

    Preparing the Ingredients
  2. 2

    Cook the sausage over medium-high heat until it browns (meaning it turns a nice brown or black color). Be sure to stir the pot every couple of minutes to prevent the sausage at the bottom of the pot from burning. Do not cover the pot while the sausage is browning, you do not want to steam the sausage. Once browned, remove the sausage from the pot and set aside.

    + Flavor Tip
    You should not have too much oil left in the bottom of the pot. As the sausage cooks, the oil will brown onto the sausage. If the sausage does not cook long enough or at a high enough heat, the oil will not brown onto the sausage and you may end up with extra oil at the bottom of the pot. If you feel that there’s too much oil left in the pot, remove some, but remember to always keep a little in there to help the meat brown in the next step.
  3. 3

    Add your pork or chicken to the pot and season it. Cover the pot, leaving a small gap open so steam/water can escape. As it cooks, water will pull out from the meat and will give you a lot of excess water in the pot. If using pork, cook the pork until all the water is gone. If your heat stays high, the water will cook down and form a gravy around the meat. There will be no more water in the pot. Once this happens, the pork is ready. Pull out the meat and set it aside.

    If using chicken, you may cook the chicken until all the water is gone just like the pork, however the chicken will more than likely shred. If you don’t want the chicken to shred, remove the chicken from the pot before all the water is gone, but save the water and use it in place of the water in the recipe.
  4. 4

    Add the onions, bell pepper, and celery to the pot. Season the vegetables. Cook over medium heat until the vegetables brown, stirring frequently, but don’t stop there…

    After the vegetables brown, they will caramelize, turning a caramel (dark brown) color. You will eventually reach a point where they do not cook anymore and remain the same color and texture; this is when you know they are caramelized. Be sure to stir frequently or the vegetables will burn.
  5. 5

    Put the sausage and meat back into the pot with the caramelized vegetables; then add the water, bouillon cubes, and garlic. The pot will now contain the browned sausage, browned meat, caramelized vegetables, bouillon cubes, garlic, and the right amount of water.
  6. 6

    Bring the mixture to a boil over high heat. Once it comes to a boil, either reduce to low heat and cover the pot or turn off the heat and cover the pot. Let it sit for 15 minutes. There is no need to boil it for long since the meat is already tender from browning. The water will stay hot with the lid on. Excess boiling will cause some water to evaporate, which can lead to not enough water for the rice.

    Now it’s time to get the seasoning right! You must taste the water to determine the right amount of seasoning. Pull a little water out with a spoon or a cup, let it cool, and taste it. The water should taste slightly over-seasoned. (The rice will take away the slightly over-seasoned taste.) If the water needs more seasoning, add it, stir the pot well and taste it again until it tastes right.
  7. 7

    After the mixture sits for 15 minutes and the seasoning is right, bring it back to a boil over high heat. Once the water comes to a boil, add the rice.

    Keep the heat high and stir constantly until the rice starts to soak up the water, approximately 10 minutes. Then cover with the lid and cook on low heat.

    After cooking over low heat for 15 minutes, remove the lid and stir the entire pot one time (known as "rolling the rice"). Or, remove the top and run the paddle down the side of the pot and back up (repeat until you go around the whole pot) so that excess water will make its way down to the bottom of the pot. Cover and cook for an additional 15 minutes on low heat. (30 minutes cooking time total)

    + Flavor Tip
    Either option for stirring the rice works well; although some cooks swear by one method over the other.
  8. 8

    After the rice is cooked, turn the heat off, remove the top, stir the pot, put the top back on, and let the jambalaya sit for 10 minutes so the rice can get as tender as possible. You now have a pot of jambalaya ready to eat. Invite Some Friends and Enjoy!
  1. 1

    Slice the sausage into bite-sized pieces. Cut the pork into bite-sized pieces. Chop the onions, bell peppers, and the celery.
  2. 2

    Cook the sausage over medium-high heat until it browns (meaning it turns a nice brown or black color). Be sure to stir the pot every couple of minutes to prevent the sausage at the bottom of the pot from burning. Do not cover the pot while the sausage is browning, you do not want to steam the sausage. Once browned, remove the sausage from the pot and set aside.

    + Flavor Tip
    You should not have too much oil left in the bottom of the pot. As the sausage cooks, the oil will brown onto the sausage. If the sausage does not cook long enough or at a high enough heat, the oil will not brown onto the sausage and you may end up with extra oil at the bottom of the pot. If you feel that there’s too much oil left in the pot, remove some, but remember to always keep a little in there to help the meat brown in the next step.
  3. 3

    Add your pork or chicken to the pot and season it. Cover the pot, leaving a small gap open so steam/water can escape. As it cooks, water will pull out from the meat and will give you a lot of excess water in the pot. If using pork, cook the pork until all the water is gone. If your heat stays high, the water will cook down and form a gravy around the meat. There will be no more water in the pot. Once this happens, the pork is ready. Pull out the meat and set it aside.

    If using chicken, you may cook the chicken until all the water is gone just like the pork, however the chicken will more than likely shred. If you don’t want the chicken to shred, remove the chicken from the pot before all the water is gone, but save the water and use it in place of the water in the recipe.
  4. 4

    Add the onions, bell pepper, and celery to the pot. Season the vegetables. Cook over medium heat until the vegetables brown, stirring frequently, but don’t stop there…

    After the vegetables brown, they will caramelize, turning a caramel (dark brown) color. You will eventually reach a point where they do not cook anymore and remain the same color and texture; this is when you know they are caramelized. Be sure to stir frequently or the vegetables will burn.
  5. 5

    Put the sausage and meat back into the pot with the caramelized vegetables; then add the water, bouillon cubes, and garlic. The pot will now contain the browned sausage, browned meat, caramelized vegetables, bouillon cubes, garlic, and the right amount of water.
  6. 6

    Bring the mixture to a boil over high heat. Once it comes to a boil, either reduce to low heat and cover the pot or turn off the heat and cover the pot. Let it sit for 15 minutes. There is no need to boil it for long since the meat is already tender from browning. The water will stay hot with the lid on. Excess boiling will cause some water to evaporate, which can lead to not enough water for the rice.

    Now it’s time to get the seasoning right! You must taste the water to determine the right amount of seasoning. Pull a little water out with a spoon or a cup, let it cool, and taste it. The water should taste slightly over-seasoned. (The rice will take away the slightly over-seasoned taste.) If the water needs more seasoning, add it, stir the pot well and taste it again until it tastes right.
  7. 7

    After the mixture sits for 15 minutes and the seasoning is right, bring it back to a boil over high heat. Once the water comes to a boil, add the rice.

    Keep the heat high and stir constantly until the rice starts to soak up the water, approximately 10 minutes. Then cover with the lid and cook on low heat.

    After cooking over low heat for 15 minutes, remove the lid and stir the entire pot one time (known as "rolling the rice"). Or, remove the top and run the paddle down the side of the pot and back up (repeat until you go around the whole pot) so that excess water will make its way down to the bottom of the pot. Cover and cook for an additional 15 minutes on low heat. (30 minutes cooking time total)

    + Flavor Tip
    Either option for stirring the rice works well; although some cooks swear by one method over the other.
  8. 8

    After the rice is cooked, turn the heat off, remove the top, stir the pot, put the top back on, and let the jambalaya sit for 10 minutes so the rice can get as tender as possible. You now have a pot of jambalaya ready to eat. Invite Some Friends and Enjoy!
  1. 1

    Slice the sausage into bite-sized pieces. Cut the pork into bite-sized pieces. Chop the onions, bell peppers, and the celery.
  2. 2

    Cook the sausage over medium-high heat until it browns (meaning it turns a nice brown or black color). Be sure to stir the pot every couple of minutes to prevent the sausage at the bottom of the pot from burning. Do not cover the pot while the sausage is browning, you do not want to steam the sausage. Once browned, remove the sausage from the pot and set aside.

    + Flavor Tip
    You should not have too much oil left in the bottom of the pot. As the sausage cooks, the oil will brown onto the sausage. If the sausage does not cook long enough or at a high enough heat, the oil will not brown onto the sausage and you may end up with extra oil at the bottom of the pot. If you feel that there’s too much oil left in the pot, remove some, but remember to always keep a little in there to help the meat brown in the next step.
  3. 3

    Add your pork or chicken to the pot and season it. Cover the pot, leaving a small gap open so steam/water can escape. As it cooks, water will pull out from the meat and will give you a lot of excess water in the pot. If using pork, cook the pork until all the water is gone. If your heat stays high, the water will cook down and form a gravy around the meat. There will be no more water in the pot. Once this happens, the pork is ready. Pull out the meat and set it aside.

    If using chicken, you may cook the chicken until all the water is gone just like the pork, however the chicken will more than likely shred. If you don’t want the chicken to shred, remove the chicken from the pot before all the water is gone, but save the water and use it in place of the water in the recipe.
  4. 4

    Add the onions, bell pepper, and celery to the pot. Season the vegetables. Cook over medium heat until the vegetables brown, stirring frequently, but don’t stop there…

    After the vegetables brown, they will caramelize, turning a caramel (dark brown) color. You will eventually reach a point where they do not cook anymore and remain the same color and texture; this is when you know they are caramelized. Be sure to stir frequently or the vegetables will burn.
  5. 5

    Put the sausage and meat back into the pot with the caramelized vegetables; then add the water, bouillon cubes, and garlic. The pot will now contain the browned sausage, browned meat, caramelized vegetables, bouillon cubes, garlic, and the right amount of water.
  6. 6

    Bring the mixture to a boil over high heat. Once it comes to a boil, either reduce to low heat and cover the pot or turn off the heat and cover the pot. Let it sit for 15 minutes. There is no need to boil it for long since the meat is already tender from browning. The water will stay hot with the lid on. Excess boiling will cause some water to evaporate, which can lead to not enough water for the rice.

    Now it’s time to get the seasoning right! You must taste the water to determine the right amount of seasoning. Pull a little water out with a spoon or a cup, let it cool, and taste it. The water should taste slightly over-seasoned. (The rice will take away the slightly over-seasoned taste.) If the water needs more seasoning, add it, stir the pot well and taste it again until it tastes right.
  7. 7

    After the mixture sits for 15 minutes and the seasoning is right, bring it back to a boil over high heat. Once the water comes to a boil, add the rice.

    Keep the heat high and stir constantly until the rice starts to soak up the water, approximately 10 minutes. Then cover with the lid and cook on low heat.

    After cooking over low heat for 15 minutes, remove the lid and stir the entire pot one time (known as "rolling the rice"). Or, remove the top and run the paddle down the side of the pot and back up (repeat until you go around the whole pot) so that excess water will make its way down to the bottom of the pot. Cover and cook for an additional 15 minutes on low heat. (30 minutes cooking time total)

    + Flavor Tip
    Either option for stirring the rice works well; although some cooks swear by one method over the other.
  8. 8

    After the rice is cooked, turn the heat off, remove the top, stir the pot, put the top back on, and let the jambalaya sit for 10 minutes so the rice can get as tender as possible. You now have a pot of jambalaya ready to eat. Invite Some Friends and Enjoy!