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    You are in: Home / Recipes / Paul Prudhomme's Poorman's Jambalaya Recipe
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    Paul Prudhomme's Poorman's Jambalaya

    Paul Prudhomme's Poorman's Jambalaya. Photo by dianegrapegrower

    1/1 Photo of Paul Prudhomme's Poorman's Jambalaya

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    50 mins

    20 mins

    sugarpea's Note:

    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.

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    Serves: 4


    appetiz ...

    Units: US | Metric

    Seasoning Mix



    1. 1
      Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
    5. 5
      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.

    Browse Our Top White Rice Recipes

    Ratings & Reviews:

    • on August 02, 2007


      This is my jambalaya recipe except I cut the peppers in half. I find that it's perfect- spicy but still enjoyable. If you can, definitely use file because it adds a lot. I also use a mixture of andouille sausage and shredded chicken. Tasso is hard to find outside of Louisiana, but if I had some, I would definitely use it for this recipe. For the rice, I use half rice half orzo because we prefer pasta to rice. My 1 year old devours this so I end up making it at least once a month. Sometimes if I am pressed for time, I will use a frozen seasonings mix (onions, bell pepper, celery and parsley) and add chopped garlic. It tastes just as good. I cook it in a big pot since I don't have a cast iron skillet, and my mom taught me to let it simmer covered for 20 minutes and it will come out perfectly. Overall, it's one of my family's favorites.

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    • on November 10, 2014


      The best! This is spicy, just the way we like it. :-) I always add about a pound of cleaned/deveined/tails-OFF shrimp. You just can't go wrong with this one.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 06, 2013

      I just love this recipe! It turns out consistently great every time. <br/>We don't reduce the pepper. We like it HOT. <br/>:o)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Paul Prudhomme's Poorman's Jambalaya

    Serving Size: 1 (534 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 663.4
    Calories from Fat 222
    Total Fat 24.6 g
    Saturated Fat 7.0 g
    Cholesterol 24.4 mg
    Sodium 2160.1 mg
    Total Carbohydrate 89.3 g
    Dietary Fiber 4.1 g
    Sugars 4.6 g
    Protein 19.1 g

    The following items or measurements are not included:


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