John Besh's NOLA-Style Jambalaya
Skip the seafood and instead, serve up a hearty portion of pork and sausage with this satisfying stew
John Besh’s name is synonymous with New Orleans. The award-winning chef – whose restaurant, August, features local specialties like Gulf shrimp and Lake Pontchartrain trout – likes to honor his Southern Louisiana heritage in his food – and it shows!
For his Super Bowl Sunday, Besh plans to give a nod to his host town with a hearty jambalaya filled with pork and sausage. “It’s the ultimate tailgating food. You can add anything from shrimp to sausage, chicken to beef,” he shares. “I’ve even used lamb, and guests found it phenomenal!”
Pork and Sausage Jambalaya
Serves 10 to 12
• ½ lb. bacon, diced
• 1 onion, diced
• ½ green pepper, diced
• 1 stalk celery, diced
• 1 lb. smoked pork sausage, sliced
• 3 cups uncooked, converted Louisiana white rice
• 1 tsp. smoked paprika
• 1 tsp. dried thyme
• ½-1 tsp. crushed red pepper flakes
• 5 cups chicken broth
• 1 cup tomato sauce or canned diced tomatoes
• 2 cups diced cooked pork
• 3 green onions, chopped
• Hot sauce
1. In a large, heavy-bottomed pot, cook bacon over medium-high heat until fat is rendered, about 3 minutes. Add onions, stirring often until browned. Add green pepper, celery and sausage; cook, stirring often, 3 minutes longer. Add rice, paprika, thyme and red pepper flakes.
2. Add chicken broth, tomato sauce, pork and green onions; bring to a boil, stirring well. Reduce heat, cover and simmer 18 minutes until rice is done. Remove from heat. Season with salt and hot sauce.