Poormans Jambalaya Food
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.
Provided by sugarpea
Categories White Rice
Time 1h10m
Yield 8 appetizer servings, 4 serving(s)
Number Of Ingredients 18
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
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
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.
POORMAN'S JAMBALAYA
Yield 4 main course
Number Of Ingredients 19
Steps:
- Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a large heavy skillet, melt the margarine over high heat. Add the tasso and andouille; cook 5 minutes, stirring occasionally. Add the onions, celery, bell peppers, seasoning mix and garlic. Stir well and continue cooking until browned, about 10 to 12 minutes, stirring occasionally and scraping, the pan bottom well. Stir in the rice and cook 5 minutes, stirring and scraping pan bottom occaionally. Add the stock, stirring well. Bring mixture to a boil;reduce heat and simmer until rice is tender but still a bit crunchy, about 20 minutes, stirring occasionally toward the end of cooking time. Meanwhile, heat the serving plates in a 250 oven. Remove bay leaves and serve immediately.
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