As luck would have it, I got to travel out to Slidell, Louisiana, and learn how to make jambalaya from none other than New Orleans celebrity chef John Besh. John was cooking in his own kitchen and with his own pot, with his wife at his side. John believes adamantly in the connection between good food and quality family time, so much so that he just published a book about it. My Family Table: A Passionate Plea for Home Cooking offers dozens of down-home recipes with personal stories about how the family of a very busy chef makes sure that meal time is family time.
Now John would never claim that his jambalaya is the best in the world, but I’ll come out and say that it is. I ate one giant plateful and then didn’t refuse when John dished out another massive pile of jambalaya on my plate. Gosh that was good eating. 
John Besh’s Pork & Sausage Jambalaya
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A flavorful and hearty jambalaya recipe from Chef John Besh, featuring smoked sausage, bacon, and a blend of spices for a true taste of New Orleans.
Ingredients
- 1/2 lb (225 g) bacon, diced
- 1 onion, diced
- 1/2 bell pepper, diced
- 1 stalk celery, diced
- 1 lb (450 g) smoked pork sausage, sliced
- 3 cups (720 ml) uncooked converted Louisiana white rice
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 4 cups (960 ml) chicken stock
- 2 tbsp chopped parsley
- 2 green onions, sliced
Instructions
- In a large, heavy-bottomed pot, cook the bacon over medium-high heat until the fat is rendered, about 3 minutes.
- Add the onions and cook, stirring often, until browned, about 5 minutes.
- Add the bell pepper and celery, and cook for another 3 minutes until the vegetables are softened.
- Stir in the smoked pork sausage and cook for 5 minutes until the sausage is browned.
- Add the rice, smoked paprika, salt, and cayenne pepper, stirring well to coat the rice with the spices.
- Pour in the chicken stock and bring to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and has absorbed the liquid.
- Remove from heat and let sit, covered, for 5 minutes.
- Fluff the jambalaya with a fork, then stir in the parsley and green onions before serving.
Notes
- For a spicier jambalaya, increase the cayenne pepper to 1 teaspoon.
- This dish can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave.
- Serve with a side of crusty bread or a green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2
- Sodium: 1200
- Fat: 30
- Carbohydrates: 80
- Fiber: 3
- Protein: 25
- Cholesterol: 70
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Frequently Asked Questions
What is ‘converted’ Louisiana white rice and can I substitute regular long-grain rice?
Converted rice (also called parboiled rice) is partially cooked before milling, making it hold its texture in long-simmered dishes without becoming mushy. The recipe calls for 3 cups. Regular long-grain rice can work but may need slightly less liquid and a shorter simmer time.
How do I adjust the spice level?
The recipe includes 1/4 tsp cayenne pepper. The notes say for a spicier jambalaya, increase the cayenne to 1 teaspoon — a significant jump, so add gradually and taste as you go.
How should I store and reheat leftovers?
The notes say this dish can be stored in the refrigerator for up to 3 days and should be reheated gently on the stove or in the microwave to avoid drying out the rice.
nice one ….
Very interesting video, I’m definitely trying this Jambalaya recipe!
sort of wish you hadn’t given this 5 stars without trying it. I am looking for one and might have stopped looking, if I hadn’t noticed there was only 1 comment!
nice
Jambalaayaaaaaaa… Soothes my soul! So right! Lovely video.