Poor Man's Jambalaya
Yield
4 servingsPrep
15 minCook
50 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
seasoning mix
|
* |
| 4 | whole |
bay leaves
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
white pepper
|
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | teaspoon |
cayenne pepper
ground |
|
| 1 | teaspoon |
gumbo file powder
|
* |
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
thyme
dried |
*
|
| 4 | tablespoons |
margarine
|
|
| 6 | ounces |
tasso
or other smoked ham |
* |
| 6 | ounces |
andouille
smoked sausage |
* |
| 1 ½ | cups |
onions
chopped |
|
| 1 ½ | cups |
celery
chopped |
|
| 1 | cup |
green bell peppers
chopped |
|
| 1 ½ | teaspoons |
garlic
minced |
|
| 2 | cups |
rice
uncooked |
|
| 4 | cups |
beef stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
seasoning mix
|
* |
| 4 | whole |
bay leaves
|
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
white pepper
|
|
| 5 | ml |
dry mustard
|
|
| 5 | ml |
cayenne pepper
ground |
|
| 5 | ml |
gumbo file powder
|
* |
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
thyme
dried |
*
|
| 6E+1 | ml |
margarine
|
|
| 173.4 | ml/g |
tasso
or other smoked ham |
* |
| 173.4 | ml/g |
andouille
smoked sausage |
* |
| 355 | ml |
onions
chopped |
|
| 355 | ml |
celery
chopped |
|
| 237 | ml |
green bell peppers
chopped |
|
| 7.5 | ml |
garlic
minced |
|
| 473 | ml |
rice
uncooked |
|
| 946 | ml |
beef stock
|
|
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.
