John’s Jambalaya

Summary: Jambalaya is a Creole specialty. Meat, traditionally tasso which is a cured ham from south Louisiana and more pork, is browned with onions, garlic and parsley and then cooked with rice and Creole spices. This is the recipe my Mom has been using as long as I can remember, and it is perfect!

Yield: serves 6


  • 1 large onion, chopped
  • 1 pound tasso (or pork andouille sausage)
  • 6 pork chops, fat trimmed, meat cubed
  • 1½ cups chopped fresh parsley
  • ¾ cup chopped shallots
  • 4 large cloves garlic, peeled and minced
  • ½ - ¾ cup raw rice per person
  • ¾ cup more liquid than total rice (I just use water)
  • salt, Tabasco and Tony Chachere's to taste


In a Dutch oven, brown (real brown) the meats and onions. When real brown, add parsley, shallots and garlic. Salt to taste.

When that's all nicely wilted and soft, add rice and liquid (water or broth), and season with Tabasco and Tony Chachere's. Cover and simmer 20-30 minutes.