Paul Prudhomme's Poorman's Jambalaya
Source of Recipe
the web
Recipe Introduction
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.
List of 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)
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
6 ounces tasso (about 1 1/2 cups) or other smoked ham, diced
6 ounces smoked andouille sausages (about 1 heaping cup) or kielbasa, diced
1 1/2 cups onion, 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 chicken stock (if not salt-free, adjust salt)
Recipe
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.
Srves 4.
|
|
member logon
