Magnalite Jambalaya

If you want a true taste of Louisiana cooking, this Magnalite Jambalaya is the real deal — not a shortcut version, not a “weeknight hack,” but the kind of deep-flavored, feed-a-crowd pot that tastes like a Cajun uncle made it on a tailgate burner. Loaded with smoky sausage, juicy chicken, seasoned pork, and layers of aromatics, this is the kind of jambalaya that gets better with every stir of the spoon. Simple ingredients, BIG flavor, and all made in one iconic pot: a Magnalite.

Whether you’re feeding family, hosting a backyard cookout, or stocking the freezer, this recipe delivers rich, smoky, savory perfection every time.

What You Need to Make Magnalite Jambalaya

Meats

• Bacon
• Chicken thigh meat
• Country-style pork ribs
• Andouille sausage
• Smoked sausage

Vegetables & Aromatics

• Celery
• Yellow onions
• Bell peppers (green, red, yellow)
• Garlic
• Green onions
• Parsley

Rice & Liquid

• Long-grain rice
• Chicken stock

Seasonings

• Bay leaves
• Worcestershire sauce
• Old Bay seasoning
• Paprika
• White pepper
• Black pepper
• Cayenne pepper
• Salt
• Thyme
• Basil
• Rubbed sage

How to Make Magnalite Jambalaya

1. Render the bacon fat
   Cook the bacon in your Magnalite pot until crispy. Remove the bacon, but leave the fat — that’s your flavor base.
2. Brown the meats
   Add chicken and pork straight into the hot bacon fat. Season lightly and cook until browned and golden.
3. Add the vegetables
   Stir in onions, celery, and bell peppers. Cook until the onions soften, then add garlic and bay leaves.
4. Add sausage + seasoning
   Stir in andouille and smoked sausage. Add all dry seasonings plus Worcestershire sauce. Mix well so every grain and ingredient is coated.
5. Add rice + stock
   Pour in the rice and stir to coat. Add the chicken stock and mix again.
6. Bring to a boil
   Turn heat to high and let it come to a rolling boil, stirring so rice doesn’t stick.
7. Simmer + do NOT lift the lid
   Once boiling, reduce to a simmer, cover tightly, and leave it alone for 20 minutes.
8. Finish + fluff
   Remove from heat, rest 5 minutes, then uncover and fluff. Stir in green onions and parsley right before serving.

Pro Tip

For true Louisiana texture, do NOT stir the rice while it’s simmering. That’s how you avoid gummy jambalaya and get the perfect fluffy grain.

Magnalite Jambalaya

Authentic Magnalite Jambalaya loaded with chicken, pork, sausage, vegetables, and Cajun seasoning — a true Louisiana one-pot meal for feeding a crowd.

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Ingredients

  

Meats & Rendered Fat:

• 1 lb bacon for rendering fat — yields about ½ cup
• 2½ lbs chicken thigh meat cut into bite-sized pieces
• 1½ lbs country-style pork ribs boneless and cubed
• 1½ lbs andouille sausage sliced
• 1½ lbs regular smoked sausage sliced

Vegetables & Aromatics:

• 1 pack celery diced
• 4 lbs yellow onions diced
• 1½ green bell peppers diced
• 1½ red bell peppers diced
• 1½ yellow bell peppers diced
• 5 cloves garlic minced
• 1 bunch green onions chopped
• 1½ bunches parsley chopped

Rice & Liquid:

• 5 lbs rice about 12 cups uncooked
• 24 cups chicken stock reserve extra if needed

Seasonings:

• 4 bay leaves
• 2½ Tbsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1 Tbsp paprika
• ½ Tbsp white pepper
• ½ Tbsp black pepper
• ½ tsp cayenne pepper adjust to heat preference
• Salt to taste
• 1½ tsp thyme
• 1 Tbsp basil
• ½ bottle rubbed sage

Method

 

Render the bacon fat:

1. In your large Magnalite pot, cook 1 lb of bacon over medium heat until crispy.
2. Remove the bacon and set aside, leaving about ½ cup of rendered fat in the pot.

Brown the meats:

1. Add the chicken and pork directly into the hot bacon fat.
2. Season with a little salt, onion powder, and garlic powder if desired.
3. Brown for 8–10 minutes, stirring occasionally until golden.

Add the aromatics:

1. Stir in onions, celery, and bell peppers.
2. Cook until the onions turn translucent, about 10 minutes.
3. Add garlic and bay leaves, cooking another 2 minutes until fragrant.

Add sausage and seasonings:

1. Stir in the andouille and smoked sausage, letting them brown slightly.
2. Sprinkle in all dry seasonings (paprika, thyme, basil, white pepper, black pepper, cayenne, rubbed sage, Old Bay, and salt).
3. Stir well to coat the meat and vegetables evenly.
4. Add Worcestershire sauce and mix to deglaze the bottom of the pot.

Add rice and stock:

1. Pour in the rice, stirring to coat it in all the seasonings and fat.
2. Then add chicken stock, stirring once more to combine everything evenly.

Bring to a boil:

1. Turn the heat to high and bring the mixture to a rapid boil, stirring occasionally to keep rice from sticking.

Simmer and cover:

1. Once it reaches a rolling boil, lower the heat to a gentle simmer, stir one last time, and cover the pot tightly.
2. Do not lift the lid for 20 minutes.

Finish and fluff:

1. After 20 minutes, remove from heat and let rest 5 minutes before uncovering.
2. Fluff gently with a large spoon or paddle, mixing in green onions and parsley just before serving.