Poor man's jambalaya
Yield: 4 Servings S
Ingredients:
- 4 Whole bay leaves (small)
- 1 ts Salt
- 1 ts White pepper
- 1 ts Dry mustard
- 1 ts Ground red pepper (cayenne)
- 1 ts Gumbo file (file powder) op -tional
- 1/2 ts Ground cumin
- 1/2 ts Black pepper
- 1/2 ts Dried thyme leaves
- 4 tb Margerine
- 6 oz Tasso (prerred) or other smo -ked ham diced
- 6 oz Andouille smoke sausage (pre -ferred) or kielbasa
- 1 1/2 c Chopped onions
- 1 1/2 c Chopped celery
- 1 c Chopped green bell peppers
- 1 1/2 ts Minced garlic
- 2 c Uncooked rice (converted)
- 4 c Basic beef
Instructions:
pork or chicken -stock 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
