Poor man's jambalaya
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Seasoning mix | ||
| 4 | Whole bay leaves (small) | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | White pepper |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Ground red pepper (cayenne) |
| 1 | teaspoon | Gumbo file (file powder), op tional |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Dried thyme leaves |
| 4 | tablespoons | Margerine |
| 6 | ounces | Tasso (prerred) or other smo ked ham, diced |
| 6 | ounces | Andouille smoke sausage (pre ferred) or kielbasa |
| 1½ | cup | Chopped onions |
| 1½ | cup | Chopped celery |
| 1 | cup | Chopped green bell peppers |
| 1½ | teaspoon | Minced garlic |
| 2 | cups | Uncooked rice (converted) |
| 4 | cups | Basic beef, pork or chicken 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 10-12 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 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.
Source: Paul Prudhomme's Louisiana Kitchen