Paul Prudhomme'S Poorman'S Jambalaya Recipe

Name: Paul Prudhomme'S Poorman'S Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Seasoning Mix; 4 small bay leaves; 1 teaspoon salt; 1 teaspoon white pepper; 1 teaspoon dry mustard; 1 teaspoon ground red pepper (preferably cayenne); 1 teaspoon gumbo file (file powder) (optional); 1/2 teaspoon ground cumin; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme leaves; Jambalaya; 4 tablespoons margarine; 6 ounces tasso (about 1 1/2 cups) or 6 ounces other smoked ham, diced; 6 ounces smoked andouille sausages (about 1 heaping cup) or 6 ounces kielbasa, diced; 1 1/2 cups onions, chopped; 1 1/2 cups celery, chopped; 1 cup bell pepper, chopped; 1 1/2 teaspoons minced garlic; 2 cups uncooked rice (preferably converted); 4 cups beef stock or 4 cups chicken stock (if not salt-free, adjust salt)

Servings: persons

Seasoning Mix
4 small bay leaves
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon gumbo file (file powder) (optional)
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
Jambalaya
4 tablespoons margarine
6 ounces tasso (about 1 1/2 cups) or 6 ounces other smoked ham, diced
6 ounces smoked andouille sausages (about 1 heaping cup) or 6 ounces kielbasa, diced
1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
1 cup bell pepper, chopped
1 1/2 teaspoons minced garlic
2 cups uncooked rice (preferably converted)
4 cups beef stock or 4 cups chicken stock (if not salt-free, adjust salt)

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

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Seasoning Mix, 4 small bay leaves, 1 teaspoon salt, 1 teaspoon white pepper, and more.

Yes, Paul Prudhomme'S Poorman'S Jambalaya falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paul Prudhomme'S Poorman'S Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions