Poor Man's Jambalaya
Submitted by violetvb
Poor Man’s Jambalaya with tasso ham, andouille sausage, the Cajun holy trinity, and gumbo file seasoning - all cooked in one cast iron skillet in about 70 minutes.
YIELD
4 servingsPREP
15 minCOOK
50 minREADY
70 min“Poor Man’s” is a bit of a misnomer here - this jambalaya has tasso ham AND andouille, two of Louisiana’s finest smoked meats. What it skips is the shrimp. That’s the only economy being practiced.
The technique is distinctly Cajun: build fond aggressively in a cast iron skillet, scraping every brown bit off the bottom - that’s where the flavor lives. A custom seasoning blend includes gumbo file and dry mustard alongside the standard heat, giving this more depth than any jarred blend can offer.
Two cups of uncooked rice go right into the skillet with beef stock, soaking up all of it as it simmers.
Kitchen Tips
- Cast iron is not optional here - the high heat and aggressive fond-building is the whole point
- “Scraping the pan bottom well” is not a suggestion; those browned bits are the flavor
- Pull the rice when it’s tender but slightly crunchy - it finishes cooking on the heated plate
Ingredients
Directions
Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.
In a large heavy skillet (preferably cast iron), 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 brown, about 10 to 12 minutes, stirring occasionally and scrapin the pan bottom well.
Stir in the rice and cook 5 minutes, stirring and scraping the pan bottom occasionally.
Add the stock, stirring well.
Bring mixture to a boil; reduce heat and simmer until rice is tender but a bit crunchy, about 20 minutes, stirring occasionally toward the end of cooking time.
Meanwhile, heat the serving plates in a 250 degree F oven.
Remove the bay leaves and serve immediately.
To serve as a main course, spoon 2 cups Jambalaya onto each heated serving plate; for appetizer serve 1 cup.
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