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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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • 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 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)

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    • on January 22, 2012

      My favorite recipe. I follow it to the letter and it is always a favorite. I found the recipe in the 80's I do like to make it just before serving it

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    • on December 11, 2011

      This has been my go-to jambalaya recipe for years since I bought his cookbook. Depending on who I make it for, I cut the cayenne by 1/2 or 3/4. I substitute VA country ham for tasso (I can get a package of ham bits at Safeway for cheap that are perfect for this recipe). Also, I cut the broth to 3 1/2 cups which is sufficient to cook the rice, and not have to boil excess off at the end.

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    • on September 11, 2009

      I missed the comment about reducing the peppers to 1/4! Only reduced it to 1/2 - and it was very spicy! Next time, will reduce to 1/4. And I find I like the tomatoes usually in jambalaya, so will sub for some of the broth in future. But very good, simple jambalaya.

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    • on August 28, 2008

      The best! This is spicy, just the way we like it. :-)

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    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
    33%
    Total Fat 24.6 g
    37%
    Saturated Fat 7.0 g
    35%
    Cholesterol 24.4 mg
    8%
    Sodium 2160.1 mg
    90%
    Total Carbohydrate 89.3 g
    29%
    Dietary Fiber 4.1 g
    16%
    Sugars 4.6 g
    18%
    Protein 19.1 g
    38%

    The following items or measurements are not included:

    tasso

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