Paul Prudhomme's Poorman's Jambalaya

Paul Prudhomme's Poorman's Jambalaya created by dianegrapegrower

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.

Ready In:
1hr 10mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@sugarpea
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@sugarpea
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"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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  1. Grnthmb1955
    Very best recipe I have used since losing my Paul Prudhomme Cookbook in a move. But the picture does not match the recipe in that it is very obvious that the picture has tomatoes in it. Jambalaya is much better without tomatoes.
  2. cajunglazki
    Making this in Moscow, Russia....I grew up with this recipe...with Cajun food, we are Cajun, could not find andouille, at all, nothing close to it....so, this is a Russian/Cajun Jambalaya....also, my fince doesnt like too spicy, so half the red pepper, usually I double it and add two tablespoons Tabasco.....
  3. pgray317
    I OFTEN ADD SOME SLIGHTLY GRILLED CHICKEN AND SHRIMP TO THE MIX. GREAT FOR PARTIES, OR A GREAT SIT DOWN MEAL. ALSO, TRY TO USE ONLY NODINE'S ANDOUILLE.
  4. Epi Curious
    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.
  5. Feby09
    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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