Chef Folse's Pork, Chicken and Andouille Jambalaya

Prep Time: 1½ Hours
Yields: 6 Servings


In the early 1700s, Spanish settlers in New Orleans brought their famous paella. Since the traditional Spanish ingredients for paella were not found in South Louisiana, the recipe was adapted to indigenous ingredients. Oysters and crawfish replaced clams and mussels and andouille took the place of ham. The new dish was influenced by many different cultures, including the Africans, who named the dish Jambon a la yaya. Yaya is the African word for rice. Today, jambalaya is the best-known rice dish in America.


1 pound cubed pork butt
1 pound cubed chicken
1 pound sliced andouille
¼ cup vegetable oil
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
¼ cup minced garlic
7 cups chicken stock
2 cups sliced mushrooms
1 cup sliced green onions
½ cup chopped parsley
salt and black pepper to taste
Louisiana hot sauce to taste
4 cups uncooked long grain rice


In a 2-gallon cast iron Dutch oven, heat oil over medium-high heat. Sauté pork 30 minutes or until dark brown on all sides and beginning to stick to bottom of pot. This process is very important as the brown color of jambalaya is derived from the meat. Stir in chicken and andouille. Reduce heat to medium and stir-fry 10-15 minutes. Tilt pot to one side and ladle out all oil, except for one large cooking spoonful. Add onions, celery, bell peppers and garlic. Continue cooking until all vegetables are well caramelized, being careful not to scorch them. Pour in stock, bring to a rolling boil then reduce heat to simmer. Cook 15 minutes to allow flavors to develop. Stir in mushrooms, green onions and parsley. Season with salt, pepper and hot sauce. If desired, slightly over-season dish since rice has not yet been added. Add rice and bring to a rolling boil. Reduce heat to very low, cover and cook 30 minutes. Stir every 15 minutes. Do not uncover except to stir. When cooked, stir and let steam 10 minutes.