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Pork Jambalaya

Jul 11, 2025

Coby Bailey's pork jambalaya embodies the hearty, soulful spirit of his Cajun roots.
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Servings
6-8
Course
Entree

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Ingredients

  • 8 oz coconut oil, regular
  • 4 lbs Boston butt, cubed into 2x2 pieces
  • 1 lb smoked pork sausage
  • 1 lb smoked tasso
  • 2 yellow onions
  • 1 red bell pepper
  • 1 bundle green onions
  • 1 - 4 oz jar browning sauce
  • 16 oz chicken stock
  • 1 - 28 oz box instant rice
  • 1 small squeeze bottle of yellow mustard
  • 8 oz Captain Cobys Cajun Seasoning
  • 4 cloves garlic

Instructions

  1. Apply generous amount of yellow mustard and Captain Coby Cajun Seasoning to cubed pork. Add coconut oil to a deep pot over medium heat. Let sit until coconut oil gets hot.
  2. Add Boston butt to hot oil and brown until a good sear is achieved.
  3. Cut onions and bell pepper and add to meat. Stir occasionally until onions have sweated down.
  4. Cut sausage and tasso into small pieces and add to pork and onions. Cook until slightly browned.
  5. Add in browning sauce for color and let cook for 30 minutes.
  6. To a large pot, add in 5 cups instant rice and 5 cups chicken stock and bring to a rolling boil. Turn fire to low and let simmer for 10 minutes. Top with jambalaya and enjoy the best Jambalaya you've ever tasted.

About the cook

Coby Bailey (Lafayette, LA) is a firefighter, devoted husband, and proud father of two. Growing up, he was immersed in a culinary tradition passed down through generations, with his earliest inspirations coming from his mother and grandmother, both exceptional Cajun cooks. After serving in the U.S. Navy, including during Desert Storm, Coby joined the Lafayette Fire Department, where he has worked for 27 years, serving as captain for the past decade. 

Cajun cuisine, deeply rooted in African, European, and Native American influences—most notably French—reflects a rich history of bold flavors, rustic techniques, and communal dining. For Coby, cooking is more than nourishment; it’s a way of life and a connection to his heritage. Today, he proudly carries on that legacy, mastering traditional dishes that define Cajun culture. His signature dish, stuffed chicken with andouille sauce, embodies the hearty, soulful spirit of his roots.

Coby Bailey prepares his pork jambalaya on The Great American Recipe.

VPM/PBS

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