New Orleans Style Pork & Sausage Jambalaya

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  • 2 tablespoons oil
  • 2 pounds Boston butt pork roast
  • 1 pound Big Easy Smoked Sausage with Pork
  • 1 large onion
  • 1 bell pepper
  • 2 stalks of celery
  • 2 cups white rice
  • 2 cups beef broth
  • 2 teaspoons salt
  • 1 teaspoon granulated garlic
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon Cajun seasoning
  • 4 green onion tails


  • Chop pork into 1” cubes
  • Slice sausage into 1/4″ rounds
  • Dice onion – 1 ½ cups
  • Dice green pepper – 1 cup
  • Chop celery – 1 cup
  • Thinly slice the green onion tails – 1/3 cup


  1. Heat oil in a large dutch oven or heavy pot over medium to medium-high heat.
  2. Add the pork and sausage to the oil and brown the meat for 20 minutes, stirring often.
  3. Pour 2 cups of water into the pot and let simmer for 20 minutes, uncovered, and stirring often until the water is gone and the meat is tender and browned.
  4. Stir into the pot the onions, bell pepper, and celery with the meat and cook for 10 minutes until vegetables have softened, stirring often.
  5. Add the rice, broth, 2 cups of water, and seasonings, stirring to combine, and bring them to a boil.
  6. Reduce heat and cover. Simmer for 30 minutes or until the rice is cooked.
  7. Sprinkle with green onions and serve.

Note: Keep a close eye on the rice to make sure it’s not scorching; you may need to reduce the heat and add a little water at a time, so the jambalaya doesn’t become soupy.

In case you do not have the time to make this recipe, you can buy our Authentic ready to cook in the microwave Pork & Sausage Jambalaya entree at a local grocery store, or online;

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