World’s Best Jambalaya

The secret is bacon fat.

That’s right. Slowly caramelize the chopped onions in a big handful of rendered bacon fat and you’ll conjure up some terrific sweet flavors to balance all the savory and spice (and to think all this time I’ve just used oil).

I’ve quickly learned that you can’t flinch at pork products in New Orleans. They’re fairly essential to a lot of the big dishes I love — like jambalaya.

As luck would have it, I got to travel out to Slidell, Louisiana, and learn how to make jambalaya from none other than New Orleans celebrity chef John Besh. John was cooking in his own kitchen and with his own pot, with his wife at his side. John believes adamantly in the connection between good food and quality family time, so much so that he just published a book about it. My Family Table: A Passionate Plea for Home Cooking offers dozens of down-home recipes with personal stories about how the family of a very busy chef makes sure that meal time is family time.

Watching such a celebrated chef making something he loves for the people he loves was beyond exciting for me. Not only is John Besh charming and eloquent in person, but he’s a great teacher, too. I learned so much about cooking just by being around him. What’s more, he gave me courage to attempt creating some of the fabulous meals I’ve been eating down here.

Jambalaya is a classic New Orleans dish whose name derives from the French jambon (ham) and the African laya (rice). Like all great creole cooking, it’s packed with a whole cast of flavors, one after the other: smoky bacon, hot red chili, fragrant rice, juicy peppers, the sweet onions. John made his extra special by throwing in a chopped roast pork shoulder.

Now John would never claim that his jambalaya is the best in the world, but I’ll come out and say that it is. I ate one giant plateful and then didn’t refuse when John dished out another massive pile of jambalaya on my plate. Gosh that was good eating.

John isn’t shy about his recipes either. He’s happy to share what he’s learned — and so from New Orleans and out to all of you, he sends the recipe for (the world’s very best) jambalaya:


John Besh’s Pork & Sausage Jambalaya

1/2 pound bacon, diced

1 onion, diced

1/2 bell pepper, diced

1 stalk celery, diced

1 pound smoked pork sausage, sliced

3 cups uncooked converted Louisiana white rice

1 tsp. smoked paprika

1 teaspoon dried thyme

1 teaspoon crushed red pepper flakes

5 cups chicken broth

1 cup tomato sauce or canned chopped tomatoes

2 cups diced cooked pork

3 green onions, chopped



1. In a large, heavy-bottomed pot, cook the bacon over medium-high heat until the fat is rendered, about 3 minutes. Add the onions and cook, stirring often, until browned. Add the bell pepper, celery, and sausage. Cook, stirring, for another 3 minutes, then add the rice, paprika, thyme, and red pepper flakes.

2. Increase the heat to high and add the chicken broth and tomato sauce, then the pork and green onions. Stir well and bring to a boil. Cover, reduce the heat to low, and simmer for 18 minutes. Remember, the pork and sausage are already cooked, you’re only making the rice at this point. Remove the post from the heat and it’s ready to serve! Season with salt and Tabasco.

— Used with permission by John Besh from My Family Table: A Passionate Plea for Home Cooking by John Besh/Andrews McMeel Publishing

My second plate of jambalaya, in the kitchen of Chef John Besh (AE, NGS)


  1. Jambalaya Jaunt
    December 14, 2011, 2:44 pm

    […] John Besh at Besh’s home. There Andrew learned how to make what he proclaimed to be the “ world’s best jambalaya.” I’m happy Andrew was able to experience first hand the joys of living and eating like a […]

  2. Monica
    January 31, 2012, 5:01 pm

    Mmmm! I think I’m going to have to try this. Andrew, your travels always turn up the best food. Thanks for getting the recipe! Traveling mercies and happy eating.

  3. Kelli
    US Gulf Coast
    January 30, 2013, 9:01 pm

    Andrew and Chef Besh…two of my favorite people!!!

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    March 24, 2013, 7:29 pm

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  5. Mike Holt
    North Carolina
    March 3, 2014, 4:05 pm

    This stuff is delicious! I’ve made this for my annual Fat Saturday party three years running, and it’s the highlight of the party! Thanks so much for sharing!

  6. […] Photo credit: […]

  7. Jesse
    May 12, 2016, 12:52 am

    How many will this serve? I have to feed about 80 people.

  8. Colin
    June 5, 2016, 6:32 am

    Lardon or as you say bacon fat is not exactly top secret in making jambalaya. If you take away a tip from this video, it is toasting the Jasmine rice that is perhaps a little less widely discussed technique.

    And no Tasso? Fail. I’ve made this recipe exactly as presented; and indeed it is very good. But to suggest the keys to the world’s best jambalaya kingdom are held by a middle aged white guy who puts tomatoes in jambalaya is a borderline delusional fantasyland.

    Throwing around superlatives like World’s best anything is a fool’s errand.


  9. Colin
    Hammond Lousyanna
    March 8, 2017, 12:54 am

    Toasting oil coated long grain Jasmine rice and subsequently scraping it off the bottom of the Dutch Oven is alluded to, but not stressed as very important; but it is. (Just as with good Paella)

  10. Janine
    April 15, 1:54 pm

    This recipe is so bland. I had to add my own spices to give it something. Really disappointed. And 3 cups of rice?? Was way too much rice.