Poor Mans Jambalaya Recipes

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PAUL PRUDHOMME'S POORMAN'S JAMBALAYA



Paul Prudhomme's Poorman's Jambalaya image

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.

Provided by sugarpea

Categories     White Rice

Time 1h10m

Yield 8 appetizer servings, 4 serving(s)

Number Of Ingredients 18

4 small bay leaves
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon gumbo file (file powder) (optional)
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
4 tablespoons margarine
6 ounces tasso (about 1 1/2 cups) or 6 ounces other smoked ham, diced
6 ounces smoked andouille sausages (about 1 heaping cup) or 6 ounces kielbasa, diced
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)

Steps:

  • Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
  • 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.
  • 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.
  • Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
  • 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.

POORMAN'S JAMBALAYA



Poorman's Jambalaya image

This is my favorite jambalaya recipe. It's pretty spicy/hot but you can adjust the amounts of the spices if desired. I found this recipe on a pkg of Thomas's Ragin Cajun Smoked Andouille Sausage. If you can't find Andouille sausage you can substitue spicy and/or smoked sausage, such as kielbasa. Prep time does not include chopping vegetables or mixing the season mix.

Provided by Anita Harris

Categories     Cajun

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 16

4 small whole bay leaves
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1 teaspoon garlic powder
4 tablespoons butter or 4 tablespoons margarine
1 1/2 cups boneless skinless chicken breasts (cut into chunks)
2 cups andouille sausages, cut into chunks
1 1/2 cups diced onions
1 1/2 cups diced celery
1 cup green bell pepper, diced
1 cup converted rice, uncooked
4 cups chicken broth

Steps:

  • Thoroughly combine season mix ingredients in a small bowl and set aside.
  • In a large skillet (a cast iron if you have one) or a Dutch oven, melt butter over medium high heat.
  • Add chicken breast chunks and sausage, cook 5 minutes, stirring occasionally.
  • Add onion, celery, bell pepper and season mix.
  • Stir well and cook until browned (about 10-12 minutes), stirring occasionally and scraping the bottom of the pan.
  • Stir in rice and cook 2 minutes, stirring well.
  • Add the chicken broth, stir well.
  • Bring mixture to a boil; reduce heat and simmer until liquid is absorbed (about 20 minutes).
  • Remove bay leaves and serve.
  • NOTE: You may use shrimp or ham instead of chicken or a combination of any of the meats.
  • I like to simmer mine on low for 1-2 hours. Check and stir occasionally while its simmering and add extra broth or water if needed.

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