Paul Prudhomme's Poorman's Jambalaya

“Killer jambalaya! No tomato in this one and consider yourself warned: careful with the peppers in the seasoning mix. I usually cut the various peppers to 1/4 of the listed amount. I use my food processor to chop the vegetables. Do them separately to get them the right size. Have all the ingredients prepped and ready before you begin cooking because if you don't pay attention, you'll burn it. Make every effort to use homemade stock or sodium-free stock. This is soooo good and sooo worth the effort.”
READY IN:
1hr 10mins
SERVES:
4
YIELD:
8 appetizer servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
  2. Jambalaya: Use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.
  3. Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
  4. Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
  5. Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.

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