Smoked pork shoulder and sausage cooked with rice, trinity, and Cajun Heritage #1.
Serves 6
Ingredients
- 1½ lb pork shoulder, cut into small bite-size cubes
- 1 lb smoked sausage, sliced
- 2½ cups long-grain white rice
- 1 large onion, diced
- 1 bell pepper, diced
- 3 celery ribs, diced
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 can (10½ oz) cream of chicken soup
- Olive oil, as needed
- Cajun Heritage #1, used generously to taste
- Sliced green onions, for finishing
- Chopped fresh parsley, for finishing
Method
- Heat the smoker to about 250°F. Season the pork generously with Cajun Heritage #1. Smoke for about 1 hour using apple wood and mesquite.
- Heat a little olive oil in a large cast-iron Dutch oven over medium-high heat. Sear the pork in batches until browned, then brown the sausage. Remove the meat and set aside.
- Add the onion, bell pepper, and celery to the pot. Cook until soft and translucent, scraping the browned bits from the bottom with a metal spatula. Add the garlic and cook briefly, just until fragrant.
- Add the rice and stir for a few minutes to toast it and coat it with the seasoned vegetables and drippings.
- Whisk the cream of chicken soup into the chicken broth. Pour it into the pot and scrape the bottom well. Return the pork and sausage, stir, and bring the mixture to a boil.
- Cover the pot, reduce the heat to low, and cook until the rice is tender and most of the liquid has been absorbed, about 25–30 minutes. Keep it at a gentle simmer; avoid stirring while the rice cooks.
- When just a little liquid remains, give the jambalaya a gentle stir. Turn the heat to very low and leave the lid slightly cracked for a few minutes to let excess moisture escape.
- Stir in the green onions and parsley. Taste and add more Cajun Heritage #1 if needed. Rest for 5 minutes, then serve.
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