Imagine a pot of pure culinary excitement that combines tender pork loin, succulent shrimp, and a symphony of Cajun spices – this isn't just a meal, it's a flavor explosion waiting to transform your dinner table! Our Jambalaya recipe is more than just food; it's a journey through the vibrant, soulful kitchens of Louisiana, promising to transport you to the heart of Cajun country with every single bite. Whether you're a seasoned home chef or a curious food adventurer, this recipe will turn an ordinary evening into an extraordinary dining experience.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: Cajun
Serves: 6 servings
Ingredients
- 1 pound pork loin, cubed
- 1 pound shrimp, peeled and deveined
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cups rice
- 4 cups chicken broth
- 1 can diced tomatoes
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
Instructions
- Prepare all ingredients by cubing the pork loin into 1-inch pieces, peeling and deveining the shrimp, and finely chopping the onion and bell pepper.
- Season the cubed pork loin with 1 tablespoon of Cajun seasoning, salt, and pepper. Let the meat marinate for 10 minutes at room temperature to enhance flavor absorption.
- Heat a large heavy-bottomed Dutch oven or cast-iron pot over medium-high heat. Add a small amount of oil and brown the seasoned pork loin cubes until they develop a golden crust, approximately 4-5 minutes. Remove and set aside.
- In the same pot, sauté the chopped onions and bell peppers until they become soft and translucent, about 3-4 minutes.
- Add the diced tomatoes, remaining Cajun seasoning, and rice to the pot. Stir to combine and toast the rice slightly for 1-2 minutes.
- Pour in the chicken broth, stirring to ensure rice is evenly distributed. Bring the mixture to a boil, then reduce heat to low and cover.
- Simmer the rice mixture for approximately 20-25 minutes, or until rice is nearly tender and most liquid is absorbed.
- Return the browned pork loin to the pot and gently fold into the rice mixture. Cover and continue cooking for 5 minutes.
- Add the peeled shrimp to the top of the jambalaya, cover, and cook for an additional 3-4 minutes until shrimp turn pink and are cooked through.
- Remove from heat and let the jambalaya rest, covered, for 5-10 minutes to allow flavors to meld and rice to fully absorb remaining liquid.
- Fluff the rice with a fork, adjust seasoning if needed, and serve hot in deep bowls, garnishing with fresh parsley or green onions if desired.
Tips
- Choose the Right Pan: A heavy-bottomed Dutch oven or cast-iron pot is crucial for even heat distribution and developing deep, rich flavors.
- Marinate for Maximum Flavor: Let your pork loin sit with the Cajun seasoning for at least 10 minutes to ensure maximum flavor absorption.
- Don't Rush the Browning: Take time to properly brown the pork loin – those golden crispy edges add incredible depth to the dish.
- Rice Matters: Use long-grain rice for the best texture and to prevent mushiness.
- Shrimp Timing is Key: Add shrimp last to prevent overcooking and maintain their tender, juicy texture.
- Let it Rest: The 5-10 minute resting period isn't optional – it allows flavors to meld and rice to absorb remaining liquid perfectly.
- Customize Your Heat: Adjust Cajun seasoning to your spice tolerance – more for fire-breathers, less for mild palates.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 35g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 180mg
