Poor Man's Jambalaya
- 4 small whole bay leaves
- 1/2 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon dry mustard
- 1/2 teaspoon cayenne
- 1 teaspoon gumbo file (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme leaves
- 4 tablespoons butter
- 1 1/2 cups onions, chopped
- 1 1/2 cups celery, chopped
- 6 ounces tasso or other smoked ham, diced (approximately 1 1/2 cups)
- 6 ounces andouille or other smoked pork sausage, diced (approximately 1 cup)
- 1 cup green bell pepper, chopped
- 1 1/2 teaspoons garlic, minced
- 2 cups uncooked rice
- 4 cups beef, 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 butter over high heat.
Add meat; cook for 5 minutes, stirring occasionally.
- Add onions, celery and bell pepper, seasoning mix and garlic. Stir well and continue
cooking until browned, about 10 to 12 minutes, stirring occasionally and scraping
the pan bottom well.
- Stir in the rice, reduce heat and simmer until rice is tender, but still crunchy,
about 20 minutes.
- To serve as a main course, spoon 2 cups jambalaya on a plate; for an appetizer,
serve 1 cup.
Source: Paul Prudhomme's Louisiana Kitchen