stone ground flour
stone ground corn meal
stone ground grits

stone ground four stone ground grits stone ground corn meal
stone ground grits stone ground flour
corn meal
stone ground grits

About Us

order stone ground flour


Shoe Care
stone ground flour recipes



Good News


Contact Us





Return To Recipe Index

Pork and Sausage 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 1700s, 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." "Yaya" is the African word for rice and there is no argument that the black hand in the pot had a tremendous influence in our jambalaya. Today, the dish is made with many variations and with whatever is available. The most popular combination, however, is pork, chicken and andouille.


  • 3 pounds cubed pork
  • 2 pounds sliced andouille
  • 1/4 cup Crisco or bacon drippings
  • 2 cups chopped onions
  • 2 cups chopped celery
  • 1 cup chopped bell pepper
  • 1/2 cup diced garlic
  • 8 cups beef or chicken stock 2 cups sliced mushrooms
  • 1 cup sliced green onions
  • 1/2 cup chopped parsley salt and black pepper
  • Louisiana Gold Pepper Sauce
  • 5 cups Uncle Ben's Long Grain Rice

In a 7-quart cast iron Lodge Dutch oven, heat Crisco or bacon drippings over medium-high heat. Saute cubed pork until dark brown on all sides and some pieces are sticking to the bottom of the pot, approximately 30 minutes. This is very important as the brown color of jambalaya is derived from the color of the meat. Add andouille and saute an additional 10, 15 minutes. Tilt the pot to one side and ladle out all oil, except for one large cooking spoon. Add onions, celery, bell pepper and garlic. Saute until all vegetables are well caramelized. Be careful, as vegetables will tend to scorch since the pot is so hot. Add beef stock, bring to a rolling boil and reduce heat to simmer. Cook 15 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, reduce heat to simmer and cover. Cook rice 30-45 minutes, stirring at 20 minute intervals.

Prep Time: 2 1/2 Hours
Serves: 8

Printer Friendly Version

Looking for new and delicious recipes? Peas and Corn Company has some of the best!

Privacy Statement | Email Us to a Friend

copyright 1999-2018, The Peas and Corn Company
All Rights Reserved