After seeing the old pork jambalaya recipe yesterday, I got up this morning with pork jambalaya on my mind. Vince cut the bone out of a pork butt for me and I sliced it and seasoned it.
Pork Jambalaya
Above you see the pork that has already been browned, a bowl of celery, onions and peppers, a couple of bay leaves and some chopped garlic.
Pork Jambalaya
The veggies were all sauteed.
Pork Jambalaya
Then the rice was added to the same pot, the water was added, along with a bit more salt, red pepper and black pepper. Then it simmered, covered for about half an hour.
Pork Jambalaya
That’s a boring plate. Everything is brown. Fried eggplant, fried squash and pork jambalaya. The jambalaya was so good . . it’s like rice, gravy and meat, all in one pot.
We had it for a late lunch but I think I may have a bit more for dinner.
Nelle Coursey says
Sounds wonderful!
Rebecca says
That looks like fresh bay leaves…another boon from your garden!
I thought that jambalaya involved tomatoes, but yours looks mighty fine. A home-style restaurant nearby used to serve what they called jambalaya as a sauce/stew over rice, rather than cooking the rice in. Wasn’t quite right.
Judy Laquidara says
We never had tomatoes in our jambalaya. I read online that the farther you get from New Orleans, the less chance of seeing tomatoes in jambalaya. What I’ve had always had the rice cooked in the same pot. Yes, fresh bay leaves! http://www.foodrepublic.com/recipes/classic-cajun-jambalaya-recipe/
Susan says
Oh, good, because I ordered an old blue-covered copy of the book, and this looks good, and it was in there. =)
Judy Laquidara says
Page 139, first section (I think).