Go Back

Jambalaya Half recipe

Course Main Course
Cuisine Cajun
Keyword Boston butt, rice, sausage
Total Time 2 hours
Servings 6
Author Percy Brown


  • cast iron Dutch oven with lid


  • 1 pound long grain white rice can use parboiled rice
  • 3 pounds meat 2# Boston butt &1# smoked sausage
  • 4 cups water
  • 2 pounds chopped yellow onions
  • 3 1/2 tsp of salt
  • 1 1/2 tsp black pepper
  • 1 1/2 tsp cayenne pepper
  • 2 1/2 tsp garlic powder
  • 1/2 cup vegetable oil
  • Hot sauce to taste


  • Slice smoked sausage into about 1” slices and cube the Boston butt into about 2” cubes
  • Pour the vegetable oil into a black iron pot
  • Heat the oil up in the black iron pot then add the cubed Boston butt
  • Brown the Boston butt until it is tender and you can cut it with a spoon (make sure that you do not burn the meat so you will need to do a lot of stirring while it is browning)
  • Once the Boston butt is good and brown, remove it and put it into a separate pan then put the sausage in and brown the sausage then remove and set into a pan.
  • After removing the sausage, scoop out the remaining oil in the pot and put the chopped onions in.
  • Brown the onions until they are a caramel color and tender. When you stir the onions make sure that you get the residue off the side of the pot that the meat left behind, you can use a little water to help by pouring it around the sides.
  • Once the onions are browned and tender add the pork and sausage then stir together.
  • Add water and seasoning in with the meat and onions. This is when you want to taste it and add more ingredients if you need to. The color of the water will be the same color of your rice when it is finished.
  • Bring the water to a rolling boil and dump the rice in. Stir the rice in the boiling water until it starts to thicken.
  • Reduce your fire to low and put the lid on the pot
  • Remove the lid and flip the rice about every 15 minutes until the rice is tender. (Try not to scrape the bottom of the pot when flipping the rice)