Paul Prudhomme’s Poor Man’s Jambalaya

I love this recipe.  I made a batch for Señora and I tonight.

This recipe is from one of Paul Prudhomme’s cookbooks which is what I used.  I did find it at  Food.com so I could avoid typing all the ingredients and directions.

I should have taken the picture before we ate half of the skillet of jambalaya.

Paul Prudhomme’s Poor Man’s Jambalaya

Ingredients

Seasoning Mix

  • 4 small bay leaves
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon ground red pepper (preferably cayenne) – definitely on the spicy side – you can cut this down a little, but I don’t
  • 1 teaspoon gumbo file (file powder) (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme leaves

Jambalaya

  • 4 tablespoons margarine (I use regular canola oil,  Señora  would have me cleaning the kitchen floor with a toothbrush if I brought margarine into the house)
  • 6 ounces tasso or other smoked ham (about 1 1/2 cups) , diced
  • 6 ounces smoked andouille sausages or kielbasa, diced (about 1 heaping cup)
  • 1 1/2 cups onions, chopped
  • 1 1/2 cups celery, chopped
  • 1 cup bell pepper, chopped
  • 1 1/2 teaspoons minced garlic
  • 2 cups uncooked rice (preferably converted)
  • 4 cups beef stock or 4 cups chicken stock (if not salt-free, adjust salt)

Directions

  1. Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
  2. Pre-chop all the vegetables and meat so they are ready to go
  3. Use a large, heavy skillet, cast iron is best
  4. Add oil to hot skillet
  5. Add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally
  6. 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
  7. Stir in rice and cook 5 minutes, again scraping the pan bottom often
  8. Add stock
  9. Bring mixture to boil
  10. 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
  11. Remove bay leaves and serve.

And so it went, yum, yum…

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