Pork & Sausage Jambalaya Bowl Recipe

Render bacon and brown pork

Heat a large heavy skillet or Dutch oven over medium-high heat. Add chopped bacon and cook until it releases fat and is crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the fat in the pan. Season pork cubes with 1/2 tsp salt and 1/4 tsp black pepper. Working in a single layer, add the pork to the pan and sear until browned on all sides, about 5–7 minutes. Transfer pork to a bowl.

Brown sausage

If needed, add 1 tablespoon olive oil to the pan. Add sliced Andouille/kielbasa and cook until browned around edges, about 3–4 minutes. Transfer sausage to the bowl with pork. Leave rendered fat in the pan for the vegetables.

Reduce heat to medium. Add remaining 1 tablespoon olive oil if pan looks dry. Add diced onion, bell pepper, and celery (the 'holy trinity') and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Stir in canned diced tomatoes (with their juices) and scrape any browned bits from the bottom of the pan using a wooden spoon. Let simmer 2–3 minutes to combine flavors.

Pour in 1 tablespoon dry white wine (optional) and let it reduce for 1 minute. Add rinsed rice to the pan and stir to coat grains with the tomato-vegetable mixture for 1 minute.

Return the seared pork, sliced sausage, and reserved bacon (and any accumulated juices) to the pan. Add chicken stock and stir gently to combine. Add bay leaf.

Stir in Cajun seasoning, smoked paprika, dried thyme, hot sauce, remaining 1/2 tsp salt, and remaining 3/4 tsp black pepper. Bring mixture to a gentle boil over medium-high heat, then reduce heat to low to maintain a simmer.

Cover the pot and simmer gently until rice is tender and liquid is absorbed, about 18–22 minutes. Do not lift the lid during the first 15 minutes to ensure proper steaming. After 18 minutes, check rice; if still a little firm and liquid is low, add up to 1/4 cup more hot stock or water and continue cooking a few minutes more.

When rice is cooked, remove from heat and stir in unsalted butter and chopped parsley to finish. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired. Discard bay leaf.

Spoon jambalaya into bowls, garnish with extra parsley and reserved crispy bacon. Serve each bowl warm with a dinner roll on the side.