Judy'S Jambalaya
Judy's Jambalaya is a hearty, flavorful dish featuring tender pork, spicy sausage, fresh vegetables, and seasoned rice, perfect for comforting gatherings and spicy food lovers.
Ingredients
- 2 lb boneless pork loin, cubed ⓘ
- 3 or 4 Polish sausages, sliced ⓘ
- 1 onion, minced ⓘ
- 1 red bell pepper, coarsely chopped
- 1 green pepper, coarsely chopped ⓘ
- 3 cloves garlic, minced ⓘ
- 4 to 6 stalks celery, sliced ⓘ
- 1 1/2 cups fresh or canned tomatoes, chopped ⓘ
- 1 tablespoon Tabasco sauce
- 3 cups water or water combined with reserved tomato liquid ⓘ
- 2 cups rice ⓘ
Instructions
- Brown the pork loin in 1 tablespoon olive oil in a Dutch oven.
- Add sliced Polish sausages and continue browning until cooked through, about 5 to 8 minutes. Remove meat from the Dutch oven and drain excess fat.
- Save a small amount of fat to sauté the onions until golden and soft.
- Add minced garlic and sauté for 1 minute.
- Return the meat to the pot, then add all vegetables, Tabasco sauce, and 3 cups of water or reserved tomato liquid.
- Simmer covered for 15 minutes.
- Add 2 cups of uncooked rice.
- Cover and simmer for 20 minutes, until the rice is cooked and the dish is ready to serve.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or replacing the Tabasco with a hotter sauce. If you're short on time, use pre-cooked sausage or leftover meats. You can also substitute the rice with quinoa for a healthier option. For extra flavor, try adding a bay leaf while simmering or a splash of Worcestershire sauce.
Serving Suggestions
Serve Judy's Jambalaya with a side of cornbread or a fresh green salad for a complete meal. It pairs beautifully with Stir-Fried Collard Greens, adding a nutritious and delicious contrast. For an extra touch, garnish with chopped green onions or parsley before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to prevent drying out, then warm on the stove over low heat, stirring occasionally. Alternatively, microwave in short intervals, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Judy'S Jambalaya contains roughly 589 calories, with 18g protein, 72g carbohydrates, and 26g fat. It is an excellent source of vitamin C (206% of the Daily Value), protein (36% of the Daily Value), and iron (32% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1156mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare Judy's Jambalaya a day in advance. It actually tastes better as the flavors meld together. Just let it cool completely before storing it in the refrigerator. Reheat thoroughly before serving.
What can I use instead of pork loin?
You can substitute boneless pork loin with chicken breast or thighs for a different protein option. For a vegetarian version, try using firm tofu or a variety of beans, adjusting the cooking time accordingly.
How do I adjust the recipe for more servings?
To increase servings, simply double the ingredients while maintaining the same cooking times. Ensure your pot is large enough to accommodate the extra volume. You can also scale back on spices if you prefer a milder flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).