Half Chicken & Half Pork Jambalaya Bowl Recipe
Served with roll.
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Ingredients
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Protein & Main
Vegetables & Aromatics (Holy Trinity + extras)
Rice & Liquid
Finishing & Garnish
Method
Protein & Main
- 1
Season proteins
Pat chicken thighs dry with paper towels. Season both chicken and pork cubes with 1 1/2 teaspoons kosher salt, 3/4 teaspoon black pepper, and 1 tablespoon Creole seasoning. Reserve remaining Creole seasoning for later. Lightly toss the sliced sausage with a pinch of the seasoning.
- 2
Brown chicken
Heat 2 tablespoons vegetable oil in a large heavy-bottomed Dutch oven or deep skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and sear 4–5 minutes until golden brown; flip and brown 3 minutes more. Transfer chicken to a plate (it will finish cooking later).
- 3
Brown pork and sausage
Add remaining 1 tablespoon oil to the pot. Add pork cubes in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes. Remove pork to the plate with chicken. Add sliced sausage to the pot and brown 2–3 minutes to render fat and develop color; remove and set aside with other proteins.
Vegetables & Aromatics (Holy Trinity + extras)
- 4
Sauté aromatics
Reduce heat to medium. If there's excessive fat, spoon off all but about 2 tablespoons. Add diced onion, bell pepper, and celery to the pot. Season with the remaining 1/2 teaspoon kosher salt and a pinch of black pepper. Cook, stirring occasionally, until softened and beginning to brown, 6–8 minutes.
- 5
Add garlic and tomato
Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to sweeten and remove raw edge. Add canned diced tomatoes (with juices) and scrape up any browned bits from the bottom of the pot with a wooden spoon.
Rice & Liquid
- 6
Combine rice and liquids
Stir in rinsed rice and coat with the tomato-vegetable mixture for 1 minute. Pour in 4 cups chicken stock, add bay leaves, the remaining 1 tablespoon Creole seasoning, and optional hot sauce. Stir to combine and bring to a gentle simmer.
- 7
Return proteins and simmer
Nestle the browned chicken thighs, pork cubes, and sausage into the simmering rice, skin-side up for the chicken. Reduce heat to low, cover tightly with a lid, and simmer gently for 20–25 minutes, or until rice is tender and chicken/pork register 75°C (165°F) internal temperature. Avoid lifting the lid during cooking to prevent steam loss.
- 8
If rice absorbs too quickly
If rice is not tender after the time listed and liquid is absorbed, add 1/4–1/2 cup more hot stock, cover, and continue cooking 5–7 minutes until done.
Finishing & Garnish
- 9
- 10
Sauce adjustment and garnish
Taste and adjust seasoning with more salt, pepper, or Creole seasoning as needed. Stir in chopped parsley and half of the sliced green onions. Sprinkle remaining green onions on top when serving.
- 11
- 12
To serve
Portion jambalaya into bowls so each gets roughly half chicken and half pork/sausage mixture. Garnish with extra parsley and green onions. Serve immediately with warm buttered roll on the side.