Jambalaya Recipes

Pork and Giblet Jambalaya-Style Rice recipe

An alternative to using a whole chicken and sausage for a hearty dish, this version of Jambalaya is perfect for leftovers. Use chicken giblets and cuts of pork and simmer to perfection along with simple onions, celery and tomatoes. The result is a surprisingly rich and savory rice dish that is perfect for an entree or as a side dish.


  • 3 Tbsp cooking oil
  • 1 lb lean pork, cut into 1-inch pieces
  • ½ lb chicken giblets
  • 1 tsp salt
  • ¼ tsp cayenne pepper
  • 1 ½ c. long grain rice
  • 3 c. chicken stock
  • 1 medium onion, chopped
  • 3 stalks celery, chopped
  • 1 (14.5) oz crushed tomatoes, drained
  • 2 cloves garlic, minced
  • 2 Tbsp butter
  • ¼ tsp thyme
  • ¼ tsp oregano
  • ¼ c. fresh parsley chopped
  • ¼ c. dried white wine


  1. in large pot, combine pork, giblets, oil, salt and cayenne pepper. Cover and cook over medium heat 1/12 hours or until tender. Stir, and add water when needed to prevent sticking.

  2. Add onions, garlic, and celery, and cook 5 minutes or until tender. Remove meat and vegetables from pan, reserving drippings.

  3. Dice or grind meat, and set aside.

  4. Add oil and drippings back to pan. stir on tomatoes and cook 5 minutes. Stir in rice and chicken stock and bring to a boil. Reduce heat to low and cover. Simmer 30 minutes or until rice is tender and liquid is absorbed.

  5. Add meat and vegetables back to rice. Stir in butter, spices and wine and cook 20 minutes longer. Stir in parsley, and serve.

Author: Catherine Herzog

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Published: December 28, 2011
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Published by Starsol