A spicy one-pot meal made with rice, pork, and veggies, Cajun jambalaya is a delicacy of Louisiana.

Louisiana's spicy one-pot cuisine is cajun jambalaya. It usually has rice, pig, chicken, or sausage, vegetables, and spices. Basic Cajun pork jambalaya recipe:

Add 1 pound diced pork (sausage or chops) to the recipe. 1 diced onion 1 chopped bell pepper, 2 celery stalks, 3 minced garlic cloves 1 14-ounce can chopped tomatoes 1-pound sliced Andouille sausage (or smoked sausage) 2 cups white long-grain rice 4 cups chicken broth 1 tsp Cajun seasoning (adjust to taste)

1/2 tsp thyme 1/2 tsp oregano Salt and black pepper to taste Parsley and green onions for garnish Instructions: Prepare Ingredients: Pork, onion, bell pepper, and celery dice. Mince garlic. Slicing Andouille sausage.

Sear Pork: Heat oil in a big pot or Dutch oven on medium-high. Cook diced pork till browned.

Sauté Vegetables: Add chopped onion, bell pepper, celery, and minced garlic to the pot. Cook vegetables until soft. Andouille sausage: Add sliced Andouille sausage and brown for a few minutes. Add Rice and Seasonings: Stir in the long-grain white rice to cover it with spices. Sprinkle ingredients with Cajun seasoning, thyme, oregano, salt, and black pepper.

Pour in diced tomatoes and broth: Add chicken broth and diced tomatoes with juice. Mix everything well. Simmer: Bring the mixture to a boil, then lower the heat, cover the pot, and simmer for 20–25 minutes until the rice is cooked and has absorbed the liquid.

End and garnish: After cooking, fork-fluff the rice. Reseason as needed. Top jambalaya with chopped green onions and parsley.

Serve: Serve hot Cajun pork jambalaya and savor this Louisiana staple. Cajun jambalaya can be customized by adding shrimp, poultry, or veggies to suit your tastes.

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